Title: Spinach And Mushrooms Salad with Orange Vinaigrette
Categories: April 1993
Yield: 1 servings

1 ts Freshly grated orange zest
2 tb Fresh orange juice
2 tb Fresh lemon juice
1 ts Dijon-style mustard
3/4 ts Salt; or to taste
2/3 c Olive oil
2 lb Fresh spinach; coarse stems
; discarded and the
; leaves washedwell,
; spun dry, and, if
; desired, torn into
; bite-size pieces
1/2 lb Mushrooms; sliced

In a small bowl whisk together the zest, the juices, the mustard, and the
salt, add the oil in a stream, whisking, and whisk the dressing until it is
emulsified. In a large bowl toss the spinach and the mushrooms with the
dressing.

Serves 8.

Gourmet April 1993

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