Roasted Mushroom Salad

Prep Time: 37 Minutes

Cook Time: 45 Minutes

Ready In: 82 Minutes

Servings: 8

Ingredients:

2 (8-ounce) packages fresh mushrooms, quartered

2 (8-ounce) packages fresh crimini mushrooms, quartered

4 (3.5-ounce) packages fresh shiitake mushrooms, stemmed and quartered

3 tablespoons olive oil

1/2 teaspoon salt

1/3 cup sherry vinegar

2 tablespoons minced shallot

1 small garlic clove, pressed

2 teaspoons dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2/3 cup olive oil

1 (5-ounce) package fresh baby spinach (about 6 cups)

1 small head fresh radicchio, torn (about 4 cups)

8 ounces crumbled blue cheese

Directions:

1. Combine first 5 ingredients in a large roasting pan. Roast at 450° for 45 minutes or until liquid evaporates; stir twice.
2. Meanwhile, combine vinegar and next 5 ingredients in a small bowl with a wire whisk; slowly whisk in 2/3 cup oil.
3. Combine mushrooms and 1/4 cup vinaigrette; cool to room temperature. Divide spinach and radicchio among serving plates; top with mushrooms and cheese. Drizzle with remaining dressing. Serve immediately.
4. Make Ahead: Chill the vinaigrette in a jar up to 3 days; whisk well before serving.

By RecipeOfHealth.com