Roasted Mushroom Salad

• 2 (8-ounce) packages fresh mushrooms, quartered
• 2 (8-ounce) packages fresh crimini mushrooms, quartered
• 4 (3.5-ounce) packages fresh shiitake mushrooms, stemmed and quartered
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/3 cup sherry vinegar
• 2 tablespoons minced shallot
• 1 small garlic clove, pressed
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2/3 cup olive oil
• 1 (5-ounce) package fresh baby spinach (about 6 cups)
• 1 small head fresh radicchio, torn (about 4 cups)
• 8 ounces crumbled blue cheese

1. Combine first 5 ingredients in a large roasting pan. Roast at 450u0b0 for 45 minutes or until liquid evaporates; stir twice.
2. Meanwhile, combine vinegar and next 5 ingredients in a small bowl with a wire whisk; slowly whisk in 2/3 cup oil.
3. Combine mushrooms and 1/4 cup vinaigrette; cool to room temperature. Divide spinach and radicchio among serving plates; top with mushrooms and cheese. Drizzle with remaining dressing. Serve immediately.
4. Make Ahead: Chill the vinaigrette in a jar up to 3 days; whisk well before serving.

fresh mushrooms, crimini mushrooms, fresh shiitake mushrooms, olive oil, salt, sherry vinegar, shallot, garlic, mustard, salt, freshly ground pepper, olive oil, baby spinach, fresh radicchio, blue cheese

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