Warm salad of spinach, field mushrooms and blue cheese
Photo by Babiche Martens
- Pick the spinach leaves, keeping some of the stalk and gently rinse off the dirt, set aside.
- Preheat oven to 200C. In a small baking dish, add the peeled and separated shallots, the sliced garlic and the rosemary. In a small dish, whisk together the wine, mustard, vinegar and honey. Pour over the shallots with some olive oil and season. Bake for 30 minutes.
- Heat a frying pan. Wipe any dirt off the mushrooms using a damp cloth or paper towel. Pour 1 Tbsp of olive oil and the butter into the pan then add the mushrooms, season and cook over a gentle heat until the mushrooms are tender. Remove, wipe out the pan then return to the heat. Add another Tbsp of oil and quickly wilt the spinach.
- Arrange the spinach and mushrooms on serving plates then add the shallots and crumble over the blue cheese. Spoon the warm juices from the shallots over the salad before serving.