Warm Spinach Salad with Blue Cheese

Name: Warm Spinach Salad with Blue Cheese
Yield: Serves 4
Ingredients: 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)

Active Time: 20 minutes Total Time: 20 minutes Serves: Serves 4

Gluten Free

Ingredients

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)

Instructions

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.