Warm Spinach Salad With Mushroom Vinaigrette

• 6 cups fresh spinach
• 1 1/2 cups torn radicchio
• 2 tablespoons (1/2-inch) sliced green onions
• 1/2 pound shiitake mushrooms
• 1/2 teaspoon olive oil
• 1 tablespoon finely chopped fresh or 1 teaspoon dried rubbed sage
• 1 1/2 teaspoons finely chopped fresh or 1/2 teaspoon dried thyme
• 2 garlic cloves, minced
• 3 1/2 tablespoons sherry vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2 teaspoons balsamic vinegar
• 2 hard-cooked large eggs, quartered lengthwise

1. Combine first 3 ingredients in a large bowl.
2. Remove and discard stems from mushrooms, reserving caps. Heat oil in a large nonstick skillet over medium-high heat. Add mushroom caps; saute 5 minutes. Reduce heat to medium. Add sage, thyme, and garlic; saute 3 minutes. Stir in sherry vinegar, salt, and pepper; bring to a boil. Remove from heat.
3. Pour mushroom mixture over spinach mixture, tossing well to coat. Drizzle with balsamic vinegar. Place about 1 cup salad on each of 4 plates; top each serving with 2 egg quarters.

fresh spinach, torn radicchio, green onions, shiitake mushrooms, olive oil, sage, thyme, garlic, sherry vinegar, salt, black pepper, balsamic vinegar, eggs

Taken from www.myrecipes.com/recipe/warm-spinach-salad-with-mushroom-vinaigrette (may not work)