Recipes — Arbequina RSS

Warm Walnut Spinach Salad

1/2 cup chopped red onion 2 cups sliced mushrooms 2 tablespoons Drizzle Extra Virgin Olive Oil  1/2 teaspoon sea salt 2 tablespoon honey 2 tablespoons mustard 1/4 cup Drizzle Roasted Walnut Oil 2 qts. (5 oz.) loosely packed baby spinach leaves 1/4 cup coarsely chopped roasted walnuts Sauté onion and mushrooms in olive oil in a large frying pan over medium-high heat until softened and starting to brown, about 4 minutes. Remove from heat. Add salt, honey, and mustard to warm pan, whisking to combine. Slowly whisk in Drizzle Roasted Walnut Oil. Set aside. Put spinach in a large bowl. Pour dressing on top and toss gently. Sprinkle with walnuts.

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