Recipe: Hot Spinach Salad - #2


8 cups tender baby spinach
12 mushrooms, thinly sliced
dash kosher salt
1/4 cup balsamic vinegar
1/2 tsp. dried oregano
1/2 cup thinly sliced onion
1 cucumber, peeled and sliced
olives, your choice
parmesan cheese for garnish


Wash spinach and remove any large stems, nasty leaves or non-spinach. Rinse repeatedly, then spin dry. Place in a large bowl with room for tossing.

In a non-reactive pan, sauté mushrooms in remaining oil until nicely browned. Add a sprinkle of kosher salt. Carefully add balsamic vinegar to the hot pan (this works best without your face over the pan.) Cook until reduced by half, about 2 minutes. Add oregano.

In another pan, heat 1/4 cup olive oil. Add onions and cook just until they begin to soften.

Turn off all the burners. Add balsamic reduction to hot fat and onions and stir. Pour hot mixture right over the spinach. Put down the hot pan and toss the salad until each leaf is nicely coated with dressing. Top with olives, cucumber and/or parmesan (shave off curls with a vegetable peeler).