Warm Spinach Salad with Mushroom Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Radicchio, a slightly bitter red lettuce, pairs nicely with sweet balsamic and sherry vinegars. Ingredients:
6 cups fresh spinach |
1 1/2 cups torn radicchio |
2 tablespoons (1/2-inch) sliced green onions |
1/2 pound shiitake mushrooms |
1/2 teaspoon olive oil |
1 tablespoon finely chopped fresh or 1 teaspoon dried rubbed sage |
1 1/2 teaspoons finely chopped fresh or 1/2 teaspoon dried thyme |
2 garlic cloves, minced |
3 1/2 tablespoons sherry vinegar |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
1 1/2 teaspoons balsamic vinegar |
2 hard-cooked large eggs, quartered lengthwise |
Directions:
1. Combine first 3 ingredients in a large bowl.
2. Remove and discard stems from mushrooms, reserving caps. Heat oil in a large nonstick skillet over medium-high heat. Add mushroom caps; sauté 5 minutes. Reduce heat to medium. Add sage, thyme, and garlic; sauté 3 minutes. Stir in sherry vinegar, salt, and pepper; bring to a boil. Remove from heat.
3. Pour mushroom mixture over spinach mixture, tossing well to coat. Drizzle with balsamic vinegar. Place about 1 cup salad on each of 4 plates; top each serving with 2 egg quarters.
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