Spinach Salad With Warm Mushroom Topping

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Spinach salad is good any time of year, but if you want to make something really special, top that spinach with a warm mushroom dressing.   Two kinds of bell peppers give a punch of color, while the diced cucumbers and pumpkin seeds add crunch.  You can assemble the salad while the mushrooms are cooking and have this ready in about 10 minutes.  Blue cheese, feta, or any other kind of soft, crumbly cheese can be substituted for the goat cheese.  You can add in a bit of maple syrup, honey, or agave if you want to further sweeten the dressing.  The mushroom topping may be enough to top more than one salad, depending on how much dressing you like.  Extra topping can be refrigerated and used as is, or stretched a bit by adding a little more balsamic vinegar and olive oil.

 

Spinach Salad With Warm Mushroom Topping

Salad:

1 package fresh baby spinach
6 mini bell peppers, assorted colors, sliced
2 tablespoons diced roasted red bell pepper
3 mini Persian cucumbers, diced
1 – 2 tablespoons cooked bacon, crumbled
1 – 2 tablespoons crumbled goat cheese
1 – 2 tablespoons pumpkin seeds

Warm Mushroom Topping:

2 tablespoons olive oil
2 large minced shallots (about 1/2 cup)
2 cups sliced mushrooms, any variety
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
4 tablespoons white balsamic vinegar
sea salt and freshly ground black pepper
additional good quality olive oil to drizzle

Heat olive oil in skillet over medium high heat.  Cook shallots and mushrooms, stirring occasionally, for 5 minutes or until shallots are lightly golden and mushrooms have softened.  Remove from heat and stir in lemon juice, mustard, vinegar, and salt and pepper to taste.

Combine spinach, bell peppers, cucumber, bacon and pumpkin seeds in large bowl.  Add warm mushroom topping and toss to coat.  Drizzle with additional olive oil and adjust seasonings with salt and pepper,  if desired.  Top each serving with crumbled goat cheese.  Refrigerate any remaining dressing.