Spinach Mushroom Salad With Tarragon Dressing

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1/2 lb fresh spinach leaves (washed and spun dry, stems discarded)
• 1/2 lb fresh button mushrooms, sliced
• 1 red onion, sliced
• parmesan cheese
• crouton (optional)
• 2 hard-boiled eggs (yolks mashed and whites finely chopped)
• 3 tablespoons tarragon wine vinegar
• 1 tablespoon dijon mustard
• 7 tablespoons olive oil
• 2 shallots, minced (about 3 tablespoons)
• 2 tablespoons finely chopped fresh tarragon leaves
• salt and pepper

Recipe

• 1 for the dressing, in a blender or food processor blend the yolks, vinegar, dijon and olive oil until smooth and emulsified.
• 2 stir in the finely chopped egg whites, shallots and finely chopped tarragon leaves; mix to combine.
• 3 season with salt and pepper to taste.
• 4 spread the spinach leaves on a platter.
• 5 top with onion slices and sliced mushrooms.
• 6 spoon the prepared dressing over salad.
• 7 sprinkle lightly with parmesan cheese.