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Warm Mushroom Salad

Warm Mushroom Salad

MAKES 4 TO 6 SERVINGS
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Ingredients Method

Ingredients
  

  • 1 3-ounce package sliced prosciutto
  • 1½ pounds assorted fresh mushrooms*
  • ½ cup plus 1 tablespoon olive oil divided
  • 1¾ teaspoons kosher salt divided
  • ¾ teaspoon ground black pepper divided
  • 6 ounces fresh baby spinach
  • 3 ounces feta cheese crumbled
  • ⅓ cup chopped candied walnuts
  • ¾ cup sliced sweet onion about ¼ inch thick
  • 6 cloves garlic thinly sliced
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon plus 1 teaspoon honey

Method
 

  1. Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper.
  2. Place prosciutto slices in a single layer on prepared pan.
  3. Bake until crisp and browned, about 8 minutes. Remove parchment and prosciutto from pan. Set aside.
  4. Slice larger mushrooms in half lengthwise. On the same pan, combine mushrooms, 5 tablespoons olive oil, 1½ teaspoons salt, and ½ teaspoon pepper, tossing to coat well.
  5. Bake mushrooms, stirring occasionally, until reduced in size, brown, and soft, about 30 to 35 minutes. Transfer mushrooms to a small bowl and set aside.
  6. In a large bowl, toss together spinach, cheese, and walnuts. Tear prosciutto into bite-size pieces and add to spinach mixture. Add mushrooms, tossing to combine.
  7. In a medium skillet, heat remaining ¼ cup oil over medium heat. Add onion and garlic; cook, stirring frequently, until onions are soft, about 8 minutes. Remove from heat and stir in lemon juice, honey, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Drizzle warm vinaigrette over spinach mixture. Using tongs, toss spinach mixture until well coated with vinaigrette and spinach leaves are lightly wilted. Serve immediately.