Spinach Salad with Champagne Honey Vinaigrette
8 cremini mushrooms, sliced & saute´ed
1/4 small red onion, peeled, roughly cut,
2 tbsp. champagne vinegar,
2 tbsp. extra virgin olive oil,
2 tbsp. raw, unfiltered honey,
1 tsp. salt,
1/2 tsp. ground black pepper,
4 tbsp. crumbled feta cheese, for garnish
- In a large mixing bowl, combine the spinach leaves & mushrooms. Set aside.
- Place the red onion in the Single Serve Cup & pulse until chopped. Remove the blades from the cup after blending. Add the onion to the spinach & mushrooms.
- Place the vinegar, oil, honey, salt & pepper in the Single Serve Cup & pulse to blend. Remove the blades from the cup after blending. Drizzle the vinaigrette over the salad to taste. Garnish each serving with a sprinkling of feta cheese