Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette

  1. In a large saucepan, stir together the blueberries, olive oil, red wine vinegar, and red onion.
  2. Place the pan over medium heat and bring to a simmer.
  3. Stir in the mushrooms and heat for 1 to 2 minutes, until mushrooms are heated through.
  4. Turn off the heat.
  5. Cover to keep warm.
  6. In a large bowl, toss the frisee and baby spinach together with the warm dressing.
  7. Divide the salad among salad plates and top each salad with a sprinkle of almonds, a few crumbles of cheese, and some blueberries.
  8. 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)

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