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Warm Spinach Salad with Blue Cheese

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Warm Spinach Salad with Blue Cheese

Active Time: 20 minutes   |   Total Time: 20 minutes   |   Serves Serves 4  |  Gluten Free

  • 1 large bunch fresh spinach, tough stems removed
  • 8 ounces cremini or button mushrooms, thinly sliced
  • 1 small red onion, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces blue cheese (1 cup crumbled)

Tear off and discard the tough stems from the spinach. Put the leaves into a salad spinner, wash, spin dry (you should have 8 to 10 cups), and place in a large salad bowl.

Using a damp paper towel, wipe off the mushrooms. Trim the ends and discard. Then thinly slice the mushrooms. Add to the bowl.

Slice the onion into thin half-moons and set aside.

For the vinaigrette: Place a medium skillet on the stove. Add the oil, honey, vinegar, mustard, salt, and pepper (about 12 turns on a pepper mill) and whisk together. Turn the heat to medium. Add the sliced onion and cook, turning with tongs, until the onion is softened but still a little crunchy, 2 to 3 minutes.

Pour the warm vinaigrette and onion over the salad and toss well with tongs. Crumble the blue cheese over the top and serve immediately.

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