Name: Warm Tarragon Spinach And Mushroom Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: French
Ingredients: 150 g baby spinach; 100 g cremini mushrooms; 30 g sliced almonds; 45 ml extra virgin olive oil; 20 g shallot; 20 ml white wine vinegar; 10 g dijon mustard; 5 g honey; 5 g fresh tarragon; 2 g kosher salt; 1 g black pepper

Equipment

Large mixing bowl

Small saucepan

or Small skillet

Whisk

or Fork

Salad spinner*

or Clean kitchen towels

* optional

Ingredients

2 servings

Salad Base

150 g baby spinach, washed and thoroughly dried
100 g cremini mushrooms, thinly sliced
30 g sliced almonds, raw

Warm Tarragon Dressing

45 ml extra virgin olive oil
20 g shallot, finely minced
20 ml white wine vinegar
10 g dijon mustard
5 g honey
5 g fresh tarragon, roughly chopped
2 g kosher salt
1 g black pepper, freshly ground

Nutrition (per serving)

342

Calories

Protein

14g

Carbs

31g

Fat

Fiber

Sugar

509mg

Sodium

Method

Place the thoroughly dried baby spinach, sliced cremini mushrooms, and raw sliced almonds into a large mixing bowl.

Heat the extra virgin olive oil in a small saucepan over medium heat. Add the finely minced shallot and saute until translucent and fragrant, about 2 to 3 minutes.

3mLook for: Shallots are translucent and softened

Remove the saucepan from the heat. Carefully whisk in the white wine vinegar, Dijon mustard, honey, kosher salt, and black pepper until fully emulsified. Stir in the chopped fresh tarragon.

Pour the hot dressing immediately over the spinach, mushrooms, and almonds. Mix gently using tongs just until the spinach is slightly wilted and the ingredients are evenly coated.

Look for: Spinach is glossy and slightly reduced in volume but still green

Plate the warm salad immediately and serve before the delicate greens lose their structure.

Chef's Notes

Drying your spinach perfectly is the single most important step; any residual water will repel the oil-based dressing and dilute the flavor profile.
The heat of the vinaigrette is designed to barely wilt the spinach, breaking down its tough cell walls just enough to make it tender while releasing the earthy aromas of the raw mushrooms.
Cremini mushrooms are preferred over standard white button mushrooms here because their firmer texture and deeper, nuttier flavor hold up beautifully to the robust anise notes of the fresh tarragon.