For the dressing
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2 garlic cloves, finely minced
Salt and freshly ground pepper to taste
1 teaspoon Dijon mustard
⅓ cup extra virgin olive oil
For the salad
2 cups (6 ounces) shiitake mushrooms, stemmed and sliced (discard the stems or use for stock)
2-teaspoon olive oil
Salt to taste
1 6- or 7-ounce package baby spinach, rinsed and dried (arugula works great too)
2 celery stalks, sliced very thin
2 tablespoons broken walnut pieces, lightly toasted
¼ cup shaved Parmesan cheese
- Whisk together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard. Whisk in the olive oil. Set aside.
- Combine the spinach, nuts, celery and cheese in a salad bowl.
- Heat a pan over medium high heat. Add 1 teaspoon oil and when very hot, add the mushrooms. Shake the pan once, then let the mushrooms cook without moving them around until they begin to sweat and soften (watch closely). After about a minute or two, when they have begun to sear and release moisture, you can move them around in the pan. Cook for about 5 minutes, season to taste with salt and pepper and remove from the heat.
- Add the mushrooms to the spinach mixture and toss with the dressing. Serve at once.
Makes 4 salads