Ingredients
2
packages (8 oz each) fresh mushrooms, quartered
2
packages (8 oz each) fresh cremini mushrooms, quartered
4
packages (about 3.5 oz each) fresh shiitake mushrooms, quartered
3
tablespoons olive oil
1
teaspoon salt
1/3
cup sherry vinegar
2
tablespoons finely chopped shallots
1
small clove garlic, finely chopped
2
teaspoons Dijon mustard
1/4
teaspoon freshly ground pepper
2/3
cup olive oil
1
bag (6 oz) fresh baby spinach leaves
1
small head radicchio, torn (about 4 cups)
2
cups crumbled blue cheese (8 oz)
Preparation
Heat oven to 450°F. In large shallow roasting pan, stir all three kinds of mushrooms, 3 tablespoons oil and 1/2 teaspoon of the salt. Roast uncovered 45 minutes, stirring twice, until liquid is evaporated.
Meanwhile, in small bowl, mix vinegar, shallots, garlic, mustard, pepper and remaining 1/2 teaspoon salt with wire whisk. Slowly add 2/3 cup oil, stirring constantly with whisk. Transfer mushrooms to medium bowl; stir in 1/4 cup vinaigrette. Cool to room temperature.
Divide spinach and radicchio among 8 salad plates; top evenly with roasted mushrooms and cheese. Drizzle with remaining dressing. Serve immediately.
