Warm salad of spinach, field mushrooms and blue cheese

Babiche Martens

Ingredients

1 bunch	Spinach, large (Main)
3 cloves	Garlic, sliced
1 sprig	Fresh rosemary
1 cup	Red wine
2 tsp	Wholegrain mustard
8	Shallots
3 tsp	Balsamic vinegar
2 tsp	Honey
1 Tbsp	Olive oil, plus extra
12	Field mushrooms (Main)
1 Tbsp	Butter
150 g	Blue cheese, preferably crumbly, such as gorgonzola (Main)

Directions

1. Pick the spinach leaves, keeping some of the stalk and gently rinse off the dirt, set aside.
2. 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.
3. 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.
4. 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.