Baby Spinach Salad Recipe

Clean and slice mushrooms

Wipe shiitake mushrooms with a damp paper towel to remove dirt. Remove and discard or reserve stems for stock. Halve or thickly slice each cap so pieces are roughly uniform (about 1/4–1/2 inch thick).

Season mushrooms

Place the sliced shiitakes in a bowl, drizzle with 1 tablespoon extra-virgin olive oil, add 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, and toss to coat evenly.

Grill mushrooms

Heat a grill pan or cast-iron skillet over medium-high heat until very hot (2–3 minutes). Add the mushrooms in a single layer (work in batches if necessary). Cook without moving for 2–3 minutes to develop a sear, then flip and cook another 1–2 minutes until tender and browned. Remove to a plate and let cool slightly.

Prepare onion, tomatoes, and carrot curls

While mushrooms cook, thinly slice the red onion into rings and separate them. Halve the grape tomatoes. Use a vegetable peeler to shave long ribbons from the peeled carrot; roll or twist ribbons into curls or short nests. If onion bite is strong, soak slices briefly (5 minutes) in cold water then drain and pat dry.

In a small bowl or jar, combine 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and the minced garlic. Whisk or shake to blend. Slowly stream in 4 tablespoons extra-virgin olive oil while whisking to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, taste and adjust seasoning or sweetness. If vinaigrette is too sharp, add a little more honey (1/4 teaspoon at a time).

Place 6 cups baby spinach in a large salad bowl. Add the halved grape tomatoes, red onion slices (drained if soaked), and carrot curls.

Scatter the warm grilled shiitake mushrooms over the salad so their heat slightly softens the spinach and brings out aroma.

Crumble 4 ounces of goat cheese evenly over the top.

Drizzle about half of the balsamic vinaigrette over the salad (start light to avoid overdressing), toss gently with salad tongs until evenly coated. Taste and add more vinaigrette as desired (reserve any extra in the refrigerator up to 3 days).

Finish with an optional grind of fresh black pepper and serve immediately.