Roasted Mushroom Salad

Ingredients

• 5 ounce baby spinach fresh ( 6 cups)
• 8 ounces cheese blue crumbled
• 16 ounce crimini mushrooms fresh quartered
• 2 teaspoons dijon mustard 
• 16 ounce mushrooms fresh quartered
• 14 ounce mushroom caps fresh stemmed quartered
• 1 small garlic clove pressed
• 0.7 cup olive oil 
• 3 tablespoons olive oil 
• 0.3 teaspoon pepper freshly ground
• 4 cups radicchio thinly fresh
• 0.5 teaspoon salt 
• 2 tablespoons shallots minced
• 0.3 cup sherry vinegar 

Equipment

• bowl
• whisk
• roasting pan

Directions

1. Combine first 5 ingredients in a large roasting pan. Roast at 450 for 45 minutes or until liquid evaporates; stir twice.
2. Meanwhile, combine vinegar and next 5 ingredients in a small bowl with a wire whisk; slowly whisk in 2/3 cup oil.
3. Combine mushrooms and 1/4 cup vinaigrette; cool to room temperature. Divide spinach and radicchio among serving plates; top with mushrooms and cheese.
4. Drizzle with remaining dressing.
5. Serve immediately.
6. Make Ahead: Chill the vinaigrette in a jar up to 3 days; whisk well before serving.