Spinach Salad With Mushrooms and Hibiscus Flower Vinaigrette

• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lime juice
• 1 garlic clove
• 2 teaspoons sugar, or to taste
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1/2 cup vegetable oil
• 1/2 cup olive oil
• 3/4 cup dried hibiscus flowers, also known as Jamaica flowers (see note)
• 18 to 20 ounces spinach leaves, rinsed, drained and thickly sliced
• 1 pound white or brown button mushrooms, trimmed and sliced
• 6 thinly sliced scallions, white and light green parts only
• 3/4 cup caramelized almonds (see recipe)

1. For vinaigrette: Two days before serving, prepare vinaigrette.
2. In a blender, combine vinegar, lime juice, garlic, sugar, salt and pepper.
3. Process until smooth.
4. With motor at lowest possible speed, add vegetable oil and olive oil in a thin stream until emulsified, about 10 seconds.
5. Add hibiscus flowers and allow to soften in liquid for a couple of minutes, then process until roughly chopped.
6. Pour into a container, cover, and refrigerate for 2 days to 1 week.
7. For salad: In a large salad bowl, combine spinach, mushrooms and scallions.
8. Add vinaigrette to taste (all may not be needed), and toss gently.
9. Sprinkle with almonds and serve.

red wine vinegar, lime juice, garlic, sugar, kosher salt, freshly ground black pepper, vegetable oil, olive oil, flowers, spinach, white, scallions, caramelized almonds

Taken from cooking.nytimes.com/recipes/1013957 (may not work)