Baby Spinach with Wild Mushroom Sauté

Warm earthy mushrooms take center stage to showcase this welcoming spring salad

Recipe by: Gabrielle

SERVES: 6

Wine Pairing:  2016 Pietro Family Cellars Tusca Red Wine, Napa County (Super Tuscan style)

PREP TIME: 15 minutes COOK TIME: 10 minutes TOTAL TIME: 25 minutes

INGREDIENTS

Lemon-Basil Vinaigrette: Yield ¾ cup = 12 Tbsp.

• 2 Tbsp. GC Napa Valley Natural Foraged Wild Mint Infused Honey
• 3 Tbsp. GC Napa Valley Natural Vinegar Cabernet Sauvignon or rice wine vinegar
• ½ tsp. GC Napa Valley Natural Grapefruit Pink Peppercorn
• ¾ tsp. GC Napa Valley Natural Basil Finishing Sea Salt
• 1 Tbsp. Dijon mustard
• 6 Tbsp. GC Napa Valley Natural Lemon Olive Oil

Salad and Garnishes

• 6 oz. baby spinach, washed, stems removed
• 6 oz. (1¼ cups) feta cheese, small crumbles
• 4 oz. (1¼-1½ cups) whole or halved walnuts

Wild Mushroom Sauté

• 1½ lbs. mixed wild mushroom blend, such as morel, chanterelle, shitake, cremini, oyster, etc.
• 2 Tbsp. GC Napa Valley Natural Buttery Proprietary Blend Extra Virgin Olive Oil
• ⅓ cup 2016 Pietro Family Cellars Tusca Red Wine, Napa County (Super Tuscan style)
• ¾ tsp. GC Napa Valley Natural Basil Finishing Sea Salt
• ½ tsp. GC Napa Valley Natural Grapefruit Pink Peppercorn

TO PREPARE

1. Prepare Lemon-Basil Vinaigrette: Whisk first 5 ingredients in a medium bowl until honey is dissolved. Very slowly, ‘dribble’ in the Lemon Olive Oil while constantly whisking to create an emulsion.
2. Prepare Toasted Walnuts: Heat a 10 or 12” skillet over medium-high heat. Add nuts to the dry pan in a single layer. Cook, stirring often until nuts begin to slightly brown and smell fragrant, about 4-5 minutes. Do not leave cooking nuts unattended; they can burn easily. Remove nuts to a plate to cool. Chop into smaller pieces.
3. Prepare Mushrooms: Morels and chanterelles – put in two separate bowls, cover with cool water, add 1 Tbsp. salt to the morels, gently mix with your hand to loosen any debris or bugs. After 5 minutes, rinse well, drain on paper towels. Depending on size, halve or quarter them. Clean remaining mushrooms with a damp paper towel. Shitakes - remove and discard entire stem. Cut shitakes and creminis into ¼-½” slices. Oysters – cut around the firm central stem; mushrooms should separate. Discard the firm stem. Halve large mushrooms.
4. Pre-Plate Salad: Evenly divide spinach (about 1½ cups each) to the outskirts of 6 salad plates, leaving the center empty (about a 3” diameter) for the Wild Mushroom Sauté. Garnish spinach with feta cheese and toasted walnuts. Salad can also be plated family-style on a large platter.
5. Prepare Wild Mushroom Sauté: Heat a large 12” skillet over medium-high heat for 2 minutes. Add mushrooms to the dry pan. Cook 4 minutes (mushrooms will start to release their juices). Remove pan from heat, wait 1 minute, add Tusca Red Wine and Buttery Extra Virgin Olive Oil. Put back on heat and continue to cook as wine evaporates and mushrooms become tender, about 4-6 minutes. Remove from heat, season to taste with ¾ tsp. Basil Finishing Sea Salt and ½ tsp. Grapefruit Pink Peppercorn.

TO SERVE

SHOPPING LIST

• 1 bottle rice wine vinegar or GC Napa Valley Natural Vinegar Cabernet Sauvignon
• 1 jar 10-16 oz. Dijon mustard
• 1 bag 8-10 oz. baby spinach
• 4 oz. block feta cheese, good quality
• 4 oz. whole or halved walnuts
• 1½ lbs. mixed wild mushroom blend, such as shitake, oyster, cremini, morel, chanterelle, etc.
• 1 bottle 2016 Pietro Family Cellars Tusca Red Wine, Napa County (Super Tuscan style), wine in recipe