This recipe was inspired by “Steak, Mushroom and blue cheese salad” from The America’s Test Kitchen Quick Family Cookbook
One thing I love when the weather is cool, is a warm, slightly wilted salad. Sometimes I’ll top a crisp greens with hot ingredients, other times I enjoy wilted greens. This recipe combines the best of both, including a raspberry wine vinaigrette made with Carlos Creek Winery‘s Raspberry wine that also pairs perfectly with the salad. Enjoy!
TIME: 20 minutes
- 8 oz baby portabella mushrooms, sliced
- 10 oz fresh baby spinach
- 1/2 small white onion, minced
- 2 oz crumbled blue cheese
- Salt & pepper
- 1 tbsp spicy brown mustard
- 1 tsp honey
- 1/3 cup balsamic vinaigrette salad dressing
- 1/4 cup Carlos Creek Raspberry wine
- 1 tbsp olive oil
Make the dressing
In a bowl, combine 1/3 cup balsamic vinaigrette salad dressing with 1/4 cup Raspberry wine, 1 tsp honey, 1 tbsp spicy brown mustard, and salt & pepper to taste. Stir well.
Cook the mushrooms
Heat 1 tbsp oil in a skillet over medium heat. Add minced onions and cook until just transparent. Add mushrooms, 2 tbsp dressing as prepared above, and salt & pepper to taste. Cook until mushrooms are just soft, about 6 minutes. Turn off heat, and add spinach, tossing gently for approximately two minutes until just wilted.
Assemble & enjoy!
Transfer the spinach & mushroom mixture to serving dishes, sprinkle with blue cheese and remaining salad dressing. Serve with remaining wine!
Why this wine pairing works
Unlike many fruit wines, Carlos Creek’s Raspberry wine is more tart than sweet, with medium-plus acidity. The crispness of the wine plays well alongside a salad with tangy mustard vinaigrette. To tame the tart flavors and acidity: blue cheese and the savory portabella mushrooms.
The wine featured in this post was provided as a sample by the producer, all opinions including the pairing suggestion were my own.