|1 bunch||Spinach, large (Main)|
|3 cloves||Garlic, sliced|
|1 sprig||Fresh rosemary|
|1 cup||Red wine|
|2 tsp||Wholegrain mustard|
|3 tsp||Balsamic vinegar|
|1 Tbsp||Olive oil, plus extra|
|12||Field mushrooms (Main)|
|150 g||Blue cheese, preferably crumbly, such as gorgonzola (Main)|
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- Pick the spinach leaves, keeping some of the stalk and gently rinse off the dirt, set aside.
- 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.
- 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.
- 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.