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Spinach Salad with Goat Cheese, Mushrooms and Shallots in a Balsamic Reduction

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

  1. Quarter the shallots. Halve the mushrooms.
  2. Sauté the shallots in the butter for three minutes. Add the mushrooms and brown sugar, stirring for one minute.
  3. Add the thyme, salt and pepper and the balsamic vinegar. Allow to boil vigorously for 4 minutes.
  4. Meanwhile, divide spinach between two plates. Top each with half of the mushroom mixture and half of the goat cheese.

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