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Warm Spinach Salad

Created by ForeverMama on July 29, 2024

1 large bunch spinach, large stems removed, leaves torn into 1 - 2-inch pieces.
1/2 cup Pickled shiitake mushrooms (recipe follows)
1 medium Fuji apple, peeled, cored, adn cut into 1/8-inch-thick wedges
2 ounces Gruyere or goat cheese, (shaved, if using the harder type Gruyere or broken into pieces, if using the softer type, goat cheese)
1/2 cup Candied Pecans (recipe follows)
1 small shallot, minced
1 garlic clove, minced
1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1/4 teaspoon sea salt

Step 1: In a large bowl, toss together the spinach, pickled shiitakes, apple, goat cheese, and pecans. In a small saute pan, combine the shallot, garlic, and olive oil. Cook over medium heat until the shallot and garlic begin to bubble and just start to turn brown, about 2 minutes. Remove from the heat and stir in the vinegar, mustard, and salt. Pour over the spinach salad and toss to coat. Serve as soon as possible.
Pickled Shiitakes
Step 2: Preheat the oven to 350-degrees-F. Place the shiitakes in an aluminum foil pouch with the vinegar, sugar, stock, and salt. Tightly close the pouch, place in the oven on a baking sheet, and bake for 25 minutes. Let cool, then julienne and set aside. The shiitakes can be prepared up to 3 days in advance and refrigerated.
Candied Pecans
Step 3: Preheat the oven to 300-degrees F.
Step 4: In a small bowl, stir together the pecan halves, sugar, oil, and salt. Spread on a baking sheet and bake until the pecans are completely toasted, 20 - 30 minutes. Let cool and set aside. The pecans can be prepared up to 3 days in advance. Cool completely and store in an airtight container.