Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette

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2 pints blueberries, plus more for garnish

3/4 cup olive oil

1/4 cup red wine vinegar

1 small red onion, diced

2 cups wild mushrooms, trimmed and cleaned

Kosher salt and freshly ground black pepper

1 head frisee lettuce, chopped

3 cups baby spinach

1/4 cup Marcona almonds, toasted

1/4 cup crumbled blue cheese (recommended: Point Reyes Blue Cheese)