Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette
- 2 pints blueberries, plus more for garnish
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 small red onion, diced
- 2 cups wild mushrooms, trimmed and cleaned
- Kosher salt and freshly ground black pepper
- 1 head frisee lettuce, chopped
- 3 cups baby spinach
- 1/4 cup Marcona almonds, toasted
- 1/4 cup crumbled blue cheese (recommended: Point Reyes Blue Cheese)
- In a large saucepan, stir together the blueberries, olive oil, red wine vinegar, and red onion.
- Place the pan over medium heat and bring to a simmer.
- Stir in the mushrooms and heat for 1 to 2 minutes, until mushrooms are heated through.
- Turn off the heat.
- Cover to keep warm.
- In a large bowl, toss the frisee and baby spinach together with the warm dressing.
- Divide the salad among salad plates and top each salad with a sprinkle of almonds, a few crumbles of cheese, and some blueberries.
- Serve immediately.
blueberries, olive oil, red wine vinegar, red onion, wild mushrooms, kosher salt, frisee lettuce, baby spinach, marcona almonds, blue cheese
Taken from www.foodnetwork.com/recipes/aria-kagan/baby-spinach-salad-with-warm-wild-mushroom-and-blueberry-vinaigrette-recipe.html (may not work)