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Ingredients

• 2 cups of spinach or tri-color rotini pasta, cooked, drained, and chilled
• 2 cups of spinach leaves
• 2 cups of button mushroom
• 1/3 of a cup of extra virgin olive oil
• 2 tablespoons lemon juice
• 1 lemon (left over from the juicing)
• 3 to 4 tablespoons of red or white wine vinegar
• 1 tablespoon of Dijon mustard
• 6 ounces of blue cheese
• 1/4 cup of honey-roasted pecans

Description

Serious Eats