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 I
used Malin's Mushrooms with Shallots in a Balsamic Reduction
as a base for this quick and elegant salad.
Makes 2 servings
4 large shallots
2 tablespoons butter
10 crimini mushrooms
1 tablespoon brown sugar
1 tablespoon dried thyme
3 tablespoons balsamic
vinegar
salt and pepper
3 cups baby spinach leaves
1 oz goat cheese
 Quarter
the shallots. Halve the mushrooms.
 Sauté
the shallots in the butter for three minutes. Add the
mushrooms and brown sugar, stirring for one minute.
 Add
the thyme, salt and pepper and the balsamic vinegar.
Allow to boil vigorously for 4 minutes. Serve warm or
at room temperature.
 Meanwhile,
divide spinach between two plates. Top each with half
of the mushroom mixture and half of the goat cheese.
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