Recipe courtesy of Aria Kagan
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Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
2 to 4 servings
Level:
Easy
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

Directions

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

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. Serve immediately.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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