Warm Full Circle Spinach and Organic Mushroom Salad

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mail box4 Bunches of Organic Full Circle Spinach washed chopped in to small pieces
8 oz Mixed Hazel Dell organic mushrooms
3 oz toasted sunflower seeds
2 oz of feta Tarragon buttermilk Dressing
1 tsp kosher salt
1 pint of of butter milk
1/2 cup of champagne vinegar
1/2 shallot sliced
1 clove of garlic
1 sprig of tarragon
1/2 quart of neutral oil
1 tbl Dijon mustard

Hazel Dell Organic Mushrooms
1 tbl diced shallot
1/4 cup white wine
1 tsp oil
1 tbl butter
1 tsp kosher salt

Slice shallots and peel garlic. Heat small sauce pot hot with a tsp of oil, add shallots, garlic, tarragon saute till golden brown. De glaze with champagne vinegar and add to and blend till smooth. Add Dijon, this starts your emulsion, add buttermilk and then slowly the rest of the oil. Add salt. Have a stainless steel saute pan hot and add oil, butter and mushrooms. Season the mushrooms with salt. Saute until golden brown on medium heat, add shallots. Once mushrooms are fully cooked, De glaze with white wine and turn off heat. Take washed spinach and dress with the tarragon buttermilk dressing then add to the hot pan with mushrooms and lightly wilt the spinach. Plate the warm mushrooms and spinach and then top with feta and toasted sunflower seeds.

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