Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette

Ingredients

• 0.3 cup marcona almonds toasted
• 3 cups baby spinach 
• 0.3 cup cheese blue crumbled recommended: Point Reyes Cheese
• 2 pints blueberries plus more for garnish
• 1 head frisée lettuce chopped
• 4 servings kosher salt and pepper black freshly ground
• 2 cups mushrooms wild cleaned trimmed
• 0.8 cup olive oil 
• 1 small onion diced red
• 0.3 cup red wine vinegar 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. In a large saucepan, stir together the blueberries, olive oil, red wine vinegar, and red onion.
2. Place the pan over medium heat and bring to a simmer. Stir in the mushrooms and heat for 1 to 2 minutes, until mushrooms are heated through. Turn off the heat. Cover to keep warm.
3. In a large bowl, toss the frisee and baby spinach together with the warm dressing. Divide the salad among salad plates and top each salad with a sprinkle of almonds, a few crumbles of cheese, and some blueberries.
4. Serve immediately.