Ingredients
1 shallot, minced
1 tsp red wine vinegar
12 oz baby spinach (10 to 12 cups)
2 tbsp extra-virgin olive oil
1/4 cup walnuts, roughly chopped
8 oz white mushrooms, sliced
salt and freshly ground black pepper
Preparation
Combine shallot, vinegar, and 1/4 tsp salt in a small bowl. place spinach in a large mixing bowl.
Heat 1 tbsp of the oil in a large skillet over medium heat. Add walnuts and cook, stirring frequently, until lightly browned, about 3 minutes. Remove from the pan with a slotted spoon and add to spinach.
Add mushrooms to the skillet and cook over medium heat until softened and browned, 3 to 5 minutes. Transfer mushrooms and warm oil to bowl with spinach, making sure to use all of the oil. Add shallot mixture and remaining oil; gently toss to combine. Season with salt and pepper to taste and serve immediately.
