Spinach And Mushroom Salad
|Spinach leaves||1⁄4 Cup (4 tbs), stems removed (Handful Of, Per Person)|
|White mushrooms||1⁄2 Pound, stems sliced off at the level of the cap|
|Nasturtium||1⁄4 Cup (4 tbs) (Small Handful Of, If Available)|
|Thinly sliced fennel||1⁄2 Cup (8 tbs)|
|Italian parsley||1⁄4 Cup (4 tbs)|
|Lemon||1⁄2 , juiced|
|Champagne/White wine vinegar||1 Tablespoon|
|Walnut oil||3 Tablespoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
1) Take a large salad bowl and line spinach, mushrooms, nasturtium leaves, fennel, and parsley decoratively.
2) Take a small bowl, mix all the dressing ingredients.
3) Spoon it over the greens and toss well.
4) Serve immediately or serve chilled.