Warm Spinach Salad with Smoked Mushrooms

★★★★★ 1 Review
pwjohnso avatar
By Patrick Johnson
from Kingwood, TX

This is a simple but fairly sophisticated tasting salad. The mushrooms hold up well to the smoke and provide a meaty note of complexity.

serves 4
prep time 15 Min
cook time 5 Min
method No-Cook or Other


  • 1 1/2 Tbsp
    shallots, minced
  • 2 tsp
    creole mustard
  • 1 tsp
  • 1 1/2 Tbsp
    champagne vinegar
  • 1/4 c
    olive oil, extra virgin
  • 1/2 lb
    shiitake mushrooms
  • 5 c
    baby spinach
  • 1/2
    red onion, thinly sliced
  • 4 oz
    manchego cheese
  • sea salt and freshly ground black pepper

How To Make

  • 1
    To make the vinaigrette, in a small nonreactive bowl combine the shallots, mustard and honey and whisk to combine. Slowly add olive oil in steady stream, whisking constantly until emulsified.
  • 2
    To smoke the mushrooms, prepare smoker. Trim mushroom stems and lightly wipe caps clean. Smoke mushrooms until tender, 10-12 minutes.
  • 3
    In a large nonreactive bowl, combine greens, mushrooms and red onion. Season to taste with salt and pepper.
  • 4
    In a small nonreactive saucepan over medium-low heat, warm dressing being careful not to let it boil.
  • 5
    When dressing is warm to touch, pour it over greens and toss.
  • 6
    Divide between 4 warmed salad plates and shave cheese on top using vegetable peeler.