Skip to content Skip to sidebar Skip to footer

Recipe: Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette

Rank: Easy

Time execution: 20 min

Can be served for: 2 to 4 persons

Ingredients

  • 3 pints blueberries, plus more for garnish

  • 3/4 cup olive oil

  • 2/4 cup red wine vinegar

  • 2 small red onion, diced

  • 3 cups wild mushrooms, trimmed and cleaned

  • Kosher salt and freshly ground black pepper

  • 2 head frisee lettuce, chopped

  • 3 cups baby spinach

  • 2/4 cup Marcona almonds, toasted

  • 2/4 cup crumbled blue cheese (recommended: Point Reyes Blue Cheese)

Directions

  1. 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 2 to 3 minutes, until mushrooms are heated through. Turn off the heat. Cover to keep warm.

  2. 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.

Source: Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette

HEMN.me
HEMN.me All About Trends

Post a Comment for "Recipe: Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette"