I adapted this from a salad I recently had at Paragon. It's very easy and makes for an elegant salad to serve at your next dinner party! Add chopped grilled chicken for a healthy lunch option.
Servings: 4
Time: 35-40 minutes
Ingredients:
4 oz baby spinach
2 small onions
6-8 fresh or dried shitake mushrooms
4T gorgonzola cheese
Balsamic dressing
S/P
Olive oil
Directions:
1. Peel and slice onions
2. Heat 2T and 1T butter in medium saucepan over medium heat
3. Add onions. Sprinkle salt on onions to sweat.
4. Caramelize onions, stirring often for 30-35 minutes or until golden brown
5. If using dried shitake mushrooms, reconstitute them in hot water for 20 minutes. Remove stems and slice.
6. After onions are finished, remove to small bowl. Add 1T olive oil and saute mushrooms over medium heat until cooked and golden brown
7. Dress spinach with balsamic vinaigrette (I use a store bought one on a lazy day or make your own!)
8. Plate spinach. Add caramelized onions, mushrooms, and 1T gorgonzola cheese per plate
