Roasted Mushroom Salad

Roasted mushrooms, radicchio and spinach make a colorful salad – a tasty side dish.

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Prep Time 30 min
Total Time 1 hr 15 min
Servings 8

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)

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Directions

1 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.
2 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.
3 Divide spinach and radicchio among 8 salad plates; top evenly with roasted mushrooms and cheese. Drizzle with remaining dressing. Serve immediately.