Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette

Name: Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters Marcona almonds, toasted; 710 milliliters baby spinach; 59 milliliters crumbled blue cheese (recommended: Point Reyes Blue Cheese); 2 pints blueberries, plus more for garnish; 1 head frisee lettuce, chopped; 4 servings Kosher salt and freshly ground black pepper; 473 milliliters wild mushrooms, trimmed and cleaned; 177 milliliters olive oil; 1 small red onion, diced; 59 milliliters red wine vinegar

Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette might be a good recipe to expand your side dish repertoire. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 617 calories, 9g of protein, and 49g of fat. From preparation to the plate, this recipe takes roughly 20 minutes. If you have kosher salt and pepper, wine vinegar, cheese, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

In a large saucepan, stir together the blueberries, olive oil, red wine vinegar, and red onion.

Ingredients you will need

Red Wine Vinegar

Blueberries

Olive Oil

Red Onion

Equipment you will use

Sauce Pan

Place the pan over medium heat and bring to a simmer. Stir in the mushrooms and heat for 1 to 2 minutes, until mushrooms are heated through. Turn off the heat. Cover to keep warm.

Ingredients you will need

Mushrooms

Equipment you will use

Frying Pan

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.

Ingredients you will need

Baby Spinach