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WARM MUSHROOM & SPINACH SALAD

Joanne Iceton
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Course Main Course, Salad, Side Dish

Ingredients
  

Salad

  • 1 tbsp. oil
  • 150 g bacon, or chorizo, or ham chopped
  • 1 small onion sliced
  • 250 g mushrooms halved (I used button ones)
  • 200 g cherry tomatoes halved
  • 300 g baby spinach leaves
  • 200 g goats or feta cheese optional

Dressing

  • 4 tbsp. olive/rapeseed oil
  • 2 tbsp. cider/white wine vinegar
  • 1 tbsp. wholegrain mustard
  • 2 tsp. honey

Instructions
 

  • Prepare and chop all of the ingredients..
  • Add the oil to a large lidded pan and heat. Add the bacon, chorizo or ham and stir for 5 mins.
  • Add the onion and mushrooms. Stir to mix then leave to brown and cook the bacon/chorizo/ham, stirring occasionally.
  • Add the tomatoes and stir until starting to soften. Remove from the heat.
  • Add the dressing ingredients in a small bowl, whisking together then pour in the pan. Stir to mix then serve on the spinach leaves. Scatter the cheese over the top.

Notes

If wishing to make this vegetarian/vegan, swap the bacon for a drained tin of butter beans adding them at the same stage as the tomatoes with 2 tsp. smoked paprika. Swap the honey for agave or maple syrup. Omit the cheese