I owe you readers a good one here, having missed a few Fridays now. Seems our smallest munchkin (slight view in back of photo) may have one of those communicable diseases we aren't supposed to get anymore...
But this is a goodie. And very quick. Kudos to you if you could get your kids to eat it too. Not so in my house.
Spinach and Mushroom Salad
Serves 2.
2 teaspoons plus 5 tablespoons extra-virgin olive oil
4 ounces cremini mushrooms
Kosher salt and freshly ground black pepper
splash of white wine
1/3 cup chopped pecans
1 1/2 tablespoons white wine vinegar
1/4 teaspoon Dijon mustard
4 ounces baby spinach
one sweet apple, such as gala or honeycrisp, chopped
1/2 ounce goat cheese
Clean mushrooms with a damp paper towel. Halve or quarter mushrooms, depending on size. Heat 2 teaspoons olive oil in a small nonstick skillet over medium heat. When oil is shimmering, add mushrooms, with salt and pepper to taste, and saute, stirring occasionally, about 4 to 5 minutes, until mushrooms shrink and have a strong, earthy aroma. Turn heat to medium-high; add a splash of white wine to skillet, stirring constantly, until wine has evaporated. Lower heat to medium; add pecans and stir to lightly toast, about 2 minutes. Remove pan from heat.
Meanwhile, combine vinegar, mustard, and salt and pepper to taste in a small lidded jar. Shake to combine. Add 5 tablespoons olive oil and shake vigorously. Set aside.
Divide spinach between two bowls. Top each with half of warm mushroom-pecan mixture. Divide apple and goat cheese among bowls and drizzle with dressing after giving the jar a quick shake.
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