Artichoke and Mushroom Salad

Ingredients

• 5 ounces baby spinach 
• 1 cup cherry tomatoes quartered
• 1 teaspoon dijon mustard 
• 0.5 teaspoon herbs de provence 
• 12 oz marinated artichoke hearts halved drained quartered
• 1.5 ounces monterey jack cut into small cubes
• 0.3 cup olive oil 
• 0.3 cup olives pitted sliced
• 0.3 cup port wine 
• 1 tablespoon red wine vinegar 
• 15 servings salt and pepper 
• 1 tablespoon butter unsalted
• 2 cups mushrooms white sliced

Equipment

• bowl
• frying pan
• whisk

Directions

1. In a small bowl, whisk vinegar and Dijon. Slowly whisk in 3 Tbsp. olive oil.
2. Melt butter with remaining 1 Tbsp. oil in a skillet over medium heat.
3. Add mushrooms and cook, stirring, until they release their liquid, about 4 minutes.
4. Add herbs and port; cook until wine evaporates, stirring occasionally.
5. Add artichokes and olives to skillet. Cook, stirring, until warm, 1 to 2 minutes.
6. Remove pan from heat and season with salt and pepper.
7. In a large bowl, toss spinach with vinaigrette and divide among plates. Spoon artichoke mixture on top; sprinkle with tomatoes and cheese.