Warm Spinach, Mushroom & Goat Cheese Salad PDF Print E-mail

Recipe for May 4, 2008

  • 8 oz mushrooms, coarsely chopped
  • 1/2 lb. spinach leaves
  • 1/2 medium-size red onion, cut into paper-thin slices
  • 2/3 cup olive oil
  • 1/3 cup white wine vinegar
  • 2 tablespoons sugar
  • 4 oz chilled soft fresh goat cheese, crumbled (about 1 cup)
Heat skillet to medium high temp and add ½ tablespoon olive oil.  Add mushrooms to skillet and sauté until tender and beginning to brown, about 4 minutes.  Put mushrooms aside in a bowl and reserve skillet.  Add spinach and onion to the same bowl.

Add oil, vinegar and sugar to reserved skillet; bring to boil, whisking until sugar dissolves.  Season dressing with salt and pepper.  Toss salad with enough warm dressing from skillet to coat.  Divide salad among 4 plates.  Sprinkle with goat cheese.

*Available at the Old Cheney Road Farmers’ Market

 

Recipe courtesy of Farm Fresh to You at the Ferry Plaza Farmers’ Market, San Francisco, CA, April 25, 2008.