Recipe Type: Salad
Serves: 4
Warm cooked mushrooms with some toasted walnuts finishes the rest of the ingredients in this warm salad recipe.
Ingredients

• 1 shallot, minced
• 1 teaspoon red wine vinegar
• 12 ounces baby spinach
• 2 tablespoons extra-virgin olive oil
• 1/4 cup toasted walnuts, roughly chopped
• 8 ounces white mushrooms, sliced
• Sea salt and pepper

Instructions

1. Combine shallot, vinegar and salt in a small bowl.
2. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the mushrooms and cook until softened and lightly browned, about 3-5 minutes. Transfer the mushrooms to a large bowl with the spinach and walnuts.
3. Add shallot mixture and remaining oil, toss gently to coat. Season to taste.

 
Notes

Complexity: Very easy