Miraval's Spinach Salad

• 1/2 pound spinach leaves, stemmed, washed and dried
• 2 cups radicchio
• 1/2 cup jicama, cut into thin strips
• 1/2 cup sweet red pepper, cut into thin strips
• 1/2 cup sweet yellow pepper, cut into thin strips
• 1/2 cup carrots, peeled and cut into thin strips
• 1 tablespoon sun-dried tomato, cut into thin strips
• 2 tablespoons honey
• 1 scallion, minced
• 2 oyster mushrooms or 2 large white mushrooms, minced
• 2 cloves garlic, minced
• 1/2 teaspoon Serrano chilies or other fresh chili peppers
• 1/4 teaspoon Dijon mustard
• 2 teaspoons rice vinegar, with more to taste
• 1/2 teaspoon cracked black peppercorns, with more to taste

1. To make the salad, tear the spinach and radicchio into large pieces.
2. Toss with the jicama, peppers, carrots and sun-dried tomato.
3. To make the dressing, warm the honey in a saucepan over medium heat.
4. Add the scallion, mushrooms, garlic and chilies.
5. Bring to a boil, then lower heat and simmer, stirring constantly, for 2 to 3 minutes.
6. Stir in the mustard, remove from heat and whisk in the vinegar.
7. Season with black pepper.
8. Toss with salad and serve at once.

spinach, radicchio, jicama, sweet red pepper, sweet yellow pepper, carrots, tomato, honey, scallion, mushrooms, garlic, serrano chilies, dijon mustard, rice vinegar, cracked black

Taken from cooking.nytimes.com/recipes/5722 (may not work)