Salad: United States – Warm Mushroom and Spinach Salad with Sherry Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 4 slices thick-cut bacon, approx. 3 oz (85 g) total
- 12 oz (340 g) cremini (baby bella) mushrooms, sliced
- 8 oz (225 g) baby spinach, stems trimmed if needed
- 3 tbsp (45 ml) extra-virgin olive oil, divided
- 1 tbsp (14 g) unsalted butter
- 1 small shallot, minced (about 2 tbsp / 30 g)
- 1 clove garlic, minced (about 1 tsp / 5 g)
- 3 tbsp (45 ml) sherry vinegar
- 1 tbsp (15 ml) dry sherry (optional)
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) honey or maple syrup (optional)
- 1/3 cup (35 g) toasted walnuts, chopped
- 1/4 cup (20 g) shaved Parmesan
- 2 tbsp (8 g) chopped fresh parsley
- salt, to taste
- black pepper, to taste

Instructions

1. Cook the bacon: In a large skillet over medium heat, cook bacon until crisp, about 6–8 minutes. Transfer bacon to a paper-towel-lined plate to drain and crumble when cool; reserve 1–2 tbsp (15–30 ml) bacon fat in the skillet and discard excess (or save for another use).
2. Sauté mushrooms: Add 1 tbsp (15 ml) olive oil and the butter to the skillet with the reserved bacon fat and raise heat to medium-high. Add sliced mushrooms in a single layer (work in batches if needed) and cook without stirring for 2–3 minutes to brown, then stir and cook until golden and any released liquid has evaporated, about 6–8 minutes total.
3. Add aromatics: Reduce heat to medium, push mushrooms to one side, add remaining 2 tbsp (30 ml) olive oil, then add the minced shallot and garlic. Sauté 1–2 minutes until fragrant and softened, stirring with the mushrooms. Season with a pinch of salt and a few grinds of black pepper.
4. Make the warm sherry vinaigrette: Off heat, pour in the sherry vinegar and optional dry sherry to deglaze the pan, scraping up browned bits. Whisk in the Dijon mustard and honey (if using) until combined; taste and adjust salt and pepper.
5. Wilt the spinach: Return the skillet to low heat, add the baby spinach in handfuls and toss gently with the warm mushroom-vinaigrette mixture until the spinach just wilts, 1–2 minutes. Remove from heat as soon as most leaves are tender but still bright.
6. Assemble the salad: Transfer the warm spinach and mushrooms to a serving bowl or platter. Sprinkle with crumbled bacon, toasted walnuts, shaved Parmesan, and chopped parsley. Toss gently to combine and adjust seasoning with salt and pepper if needed.
7. Serve: Serve immediately while warm alongside the rotisserie prime rib; the warm vinaigrette and mushrooms will complement the roast’s richness.