Artichoke And Mushroom Salad

• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• 1 tablespoon unsalted butter
• 2 cups sliced white mushrooms
• 1/2 teaspoon herbes de Provence
• 1/4 cup port wine
• 1 12-oz. jar marinated artichoke hearts, drained and halved or quartered
• 1/3 cup pitted olives, sliced
• Salt and pepper
• 5 ounces baby spinach
• 1 cup cherry tomatoes, quartered
• 1 1/2 ounces Monterey Jack, cut into small cubes

1. In a small bowl, whisk vinegar and Dijon. Slowly whisk in 3 Tbsp. olive oil.
2. Melt butter with remaining 1 Tbsp. oil in a skillet over medium heat. Add mushrooms and cook, stirring, until they release their liquid, about 4 minutes. Add herbs and port; cook until wine evaporates, stirring occasionally.
3. Add artichokes and olives to skillet. Cook, stirring, until warm, 1 to 2 minutes. Remove pan from heat and season with salt and pepper.
4. In a large bowl, toss spinach with vinaigrette and divide among plates. Spoon artichoke mixture on top; sprinkle with tomatoes and cheese.

red wine vinegar, mustard, olive oil, unsalted butter, white mushrooms, herbes, port wine, hearts, olives, salt, baby spinach, cherry tomatoes, monterey

Taken from www.myrecipes.com/recipe/artichoke-mushroom-salad (may not work)