Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 2 to 4 servings
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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)


  1. 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. 
  2. 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.