Ingredients Jump to Instructions ↓

  1. 2 pints blueberries, plus more for garnish

  2. 3/4 cup olive oil

  3. 1/4 cup red wine vinegar

  4. 1 small red onion, diced

  5. 2 cups wild mushrooms , trimmed and cleaned

  6. Kosher salt and freshly ground black pepper

  7. 1 head frisee lettuce, chopped

  8. 3 cups baby spinach

  9. 1/4 cup Marcona almonds, toasted

  10. 1/4 cup crumbled blue cheese (recommended: Point Reyes Blue Cheese)

Instructions Jump to Ingredients ↑

  1. In a large saucepan , stir together the blueberries, olive oil, red wine vinegar, and red onion. Place the pan over medium heat and bring to a simmer. Stir in the mushrooms and heat for 1 to 2 minutes, until mushrooms are heated through. Turn off the heat. Cover to keep warm.

  2. In a large bowl, toss the frisee and baby spinach together with the warm dressing . Divide the salad among salad plates and top each salad with a sprinkle of almonds, a few crumbles of cheese, and some blueberries . Serve immediately.


Send feedback