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Baby Spinach Salad with Pine Nuts, Mushrooms & Gouda
Serves 8
"This salad is all about toasty," says Andrea. "The pine nuts, the aged Gouda
cheese, the earthy mushrooms . . . they're a wonderful match for the toasty, woodsy notes of a
barrel-fermented Chardonnay or Fume Blanc."
Ingredients
Vinaigrette 2 tablespoons sherry vinegar1 1/2 teaspoons balsamic vinegar 1/2 teaspoon Dijon mustard 1 tablespoon black truffle juice or water 1/4 cup white or black truffle oil Kosher salt and freshly ground black pepper 1/4 cup pine nuts 1 teaspoon unsalted butter 1 pound wild mushrooms or cultivated shiitake, button, and cremini mushrooms, in any combination, trimmed and thinly sliced 1 small shallot, finely chopped 2 tablespoons thinly sliced fresh chives 8 cups (about 1/2 pound) baby spinach leaves 2 ounces aged Gouda cheese, crumbled |
 Photos by Maren Caruso
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To make the vinaigrette, in a small bowl, whisk together the sherry vinegar, balsamic vinegar, mustard, and truffle juice. Slowly add the truffle oil while whisking constantly. The vinaigrette should be thick enough to coat the back of a spoon. If it is too thick, whisk in more truffle juice or water a drop at a time until the correct consistency is achieved. Season with salt and pepper and set aside.
In a small, dry skillet, toast the pine nuts over medium heat, stirring constantly, for about 5 minutes, or until golden. Pour onto a plate and let cool.
In a large skillet, melt the butter over medium-high heat. When the butter foams, add the mushrooms and shallot and cook, stirring, for 3 to 4 minutes, or until warmed through and slightly tender. Transfer to a bowl, add half of the chives and half of the vinaigrette, and toss to coat. Season with salt and pepper and cover to keep warm.
In a large bowl, combine the spinach and the remaining chives. Drizzle with the remaining vinaigrette and toss to coat evenly.
Divide the spinach among individual salad plates. Top with the mushrooms, dividing evenly. Garnish with the pine nuts and cheese and serve immediately.
