Sauteed Mushrooms On Red Wine Vinaigrette Spinach Salad - cooking recipe

Ingredients

For The Vinaigarette
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons minced shallots
1 teaspoon Dijon mustard
kosher salt and black pepper
For The Salad
1 1/2 lbs assorted fresh mushrooms (button, cremini, chanterelle, oyster)
1 tablespoon minced garlic
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley leaves
6 ounces fresh Baby Spinach (a 5 or 6 ounce bag of pre-washed baby spinach)

Preparation

Whisk together the 1/4 cup oil, vinegar, shallots, and Dijon for the vinaigrette in a small bowl or measuring cup; season with salt & pepper. Set vinaigrette aside.
Saute mushrooms and garlic in the 2 tablespoons olive oil and 2 tablespoons unsalted butter until mushrooms are slightly softened, 5-8 minutes; toss with parsley.
Toss spinach with vinaigrette. Divide spinach among 6 salad plates; top each salad with warm mushroom mixture.
Serve salads immediately.