Artichoke and Mushroom Salad

In a small bowl, whisk vinegar and Dijon. Slowly whisk in 3 Tbsp. olive oil.

Melt butter with remaining 1 Tbsp. oil in a skillet over medium heat.

Add mushrooms and cook, stirring, until they release their liquid, about 4 minutes.

Add herbs and port; cook until wine evaporates, stirring occasionally.

Add artichokes and olives to skillet. Cook, stirring, until warm, 1 to 2 minutes.

Remove pan from heat and season with salt and pepper.

In a large bowl, toss spinach with vinaigrette and divide among plates. Spoon artichoke mixture on top; sprinkle with tomatoes and cheese.