Mushroom Spinach Salad With Tarragon Egg Dressing

By á-170456

Ingredients

• DRESSING:
• 2 hard-boiled large eggs yolks mashed, and whites chopped fine
• 3 tablespoons tarragon white-wine vinegar
• 1 tablespoon Dijon mustard
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons minced shallots - (abt 2)
• 2 tablespoons finely-chopped fresh tarragon leaves
• Salt to taste
• Freshly-ground black pepper to taste
• SALAD:
• 1/2 pound fresh spinach coarse stems
• discarded, leaves washed well and spun dry
• 10 ounces fresh white mushrooms

Details

Servings 6

Preparation

Step 1

In a small bowl whisk together yolks, vinegar, and mustard and add oil in a stream, whisking constantly until dressing is emulsified. Stir in egg whites, shallots, tarragon, and salt and pepper, to taste.

Thinly slice spinach leaves and spread on a platter. Cut mushrooms into very thin slices and mound on spinach. Spoon dressing over salad.

This recipe yields 6 servings.