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Ingredients

• 2 pints blueberries, plus more for garnish
• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 small red onion, diced
• 2 cups wild mushrooms, trimmed and cleaned
• Kosher salt and freshly ground black pepper
• 1 head frisee lettuce, chopped
• 3 cups baby spinach
• 1/4 cup Marcona almonds, toasted
• 1/4 cup crumbled blue cheese (recommended: Point Reyes Blue Cheese)

Description

Food Network Invites You To Try This Baby Spinach Salad With Warm Wild Mushroom And Blueberry Vinaigrette Recipe From Aria Kagan.

Food Network