astray recipes: Les halles spinach salad

Categories: None
Yield: 4 Servings

Measure	Ingredient
¾ pounds	Spinach
6 ounces	Mushrooms -- thinly sliced
1	Tomato -- cut into 8 wedges
½ cup	Swiss cheese -- diced
2	Hard-boiled egg -- grated
	Creamy Mustard
	Dressing-----
1	Egg yolk
2 tablespoons	Sherry vinegar
1 teaspoon	Dijon mustard
¼ teaspoon	Salt
¼ teaspoon	Dried tarragon
¼ cup	Olive oil
¼ cup	Salad oil
1 dash	Black pepper

1. Remove and discard stems from spinach; you should have about 6 cups leaves. Mix lightly with about two-thirds of the dressing; arrange or 4 salad plates.

2. Arrange mushrooms in rows on opposite sides of each portion of spinach.

Place tomato wedges along other sides. Drizzle remaining dressing over mushrooms and tomatoes.

3. Scatter cheese cubes over spinach. Sprinkle grated eggs over cheese.

Serve at once.

Creamy Mustard Dressing: beat egg yolk with vinegar, mustard, salt, tarragon, and pepper. Using a whisk or fork, gradually beat in oil. Makes about ⅔ cup.

Recipe By : the California Culinary Academy From:

File

les halles spinach salad