Name: Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 to 4 servings
Ingredients: 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)

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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Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette

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