SPICY RASPBERRY MUSHROOM SALAD

SPICY RASPBERRY MUSHROOM SALAD image

Yield 4 servings for main course, 8 for appetizers

Number Of Ingredients 16

1 lb. baby spinach, washed and dried
1 medium red onion, diced
1/2 cup raspberries
1 jalapeno, seeded and finely diced
4 portobello mushrooms, washed and chopped
10 oz vodka pepper cheese, crumbled
Vinaigrette:
3 tbsp. balsamic vinegar
1 1/2 tbsp. red wine vinegar
1/2 tbsp. raspberry vinegar
6 tbsp. extra virgin olive oil
2 tsp. honey dijon mustard
6 sprigs of thyme, stems removed
1/2 tbsp. garlic, minced
black pepper, to taste
kosher salt, to taste

Steps:

1. After rinsing the baby spinach, place spinach into a salad spinner to remove excess water. Set aside. Rinse and pat dry the raspberries. Wipe mushrooms with damp cloth, chop them. Dice the red onion and jalapenos. 2. In a medium saute pan, saute the red onion, portobello mushrooms, and jalapenos in a little olive oil. Saute for approximately 7 minutes. 3. Remove from heat and cool. 4. In separate bowl, put all the vinegar and honey dijon mustard, slowly add olive oil, whisking continuously. Add garlic, thyme, black pepper, and salt. 5. Crumble the vodka pepper cheese. 6. Place the baby spinach in a large bowl. Add the mushrooms, onion, jalapenos, raspberries, and cheese. Toss with vinaigrette.