Name: Mushroom, Walnut, and Spinach Salad with Mustard Vinaigrette
Yield: Serves 6
Ingredients: 1 teaspoon dry mustard; optional: 3 tablespoons chopped dill; 2 tablespoon red wine vinegar; 1 tablespoon prepared Dijon mustard; 1 cups toasted walnuts, very coarsely chopped; 3 tablespoon lemon juice; 1 1/2 cups thinly sliced mushrooms; salt and pepper; 3/4 cup olive oil; 6 cups small spinach leaves, well washed and dried

Preparation info

Serves
6

Difficulty
Easy

Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

About

It’s interesting that many Mediterranean countries pair mushrooms and nuts. In Italy, hazelnuts are the complement for assorted mushrooms. In Spain, almonds are often part of the duet. In this Greek-inspired salad, walnuts are combined with spinach in a spicy mustard vinaigrette. This is very nice served with tiropetes, the classic cheese-filled phyllo pastry.