WARM MUSHROOM AND SPINACH SALAD (spring and summer)

 

This summer on Global TV’s evening news a new segment with Susan Hay called Simply Delicious will air every Friday during the show. Catch me cooking up a storm with the wonderfully talented Susan Hay for the next 4 weeks using fresh local produce from our farmers in Ontario.
Here’s a salad I adapted from Foodland Ontario that uses local Ontario baby spinach, mushrooms, honey, strawberries, and goat cheese.

Feel free to change up the berries and use what’s in season as the summer progresses.

 

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Serves 4-6

 

1 tbsp (15 mL)              extra virgin olive oil

1 lb (500 g)                   Ontario Cremini Mushrooms, sliced

¼ cup (60 mL)              Ontario honey

¼ cup (60mL)               balsamic vinegar

1 tbsp (15 mL)              grainy Dijon mustard

1 tsp (5 ml)                   Worcestershire sauce

pepper to taste

Salad:

8 cups (2 L)                  Ontario Baby Spinach Leaves

2 cups (500 mL)          sliced Ontario Strawberries

½ cup (125 mL)           walnut halves

¼ cup (60 mL)              crumbled Ontario goat cheese

 

 

In a small bowl whisk together honey, vinegar, Dijon and Worcestershire sauce. Set aside. In large nonstick skillet, heat oil over medium heat.  Add mushrooms; cook, stirring occasionally, for 5 minutes or until browned.  Add vinegar mixture; boil for 1 minute.  Season with pepper.

Salad: Place spinach, sliced strawberries and walnuts in large salad bowl. Pour hot mushroom mixture over top and toss well or until spinach wilts.  Sprinkle goat cheese on top. Toss and serve immediately.

 

 

 

Posted in Recipes Recently Seen on TV, Seasonal Recipes

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