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Mushroom Spinach Salad With Tarragon Egg Dressing Recipe

by Global Cookbook

Ingredients

2 x hard-boiled large Large eggs yolks mashed,     and whites minced fine 3 Tbsp. tarragon white-wine vinegar 1 Tbsp. Dijon mustard 6 Tbsp. extra-virgin extra virgin olive oil 3 Tbsp. chopped shallots - (abt 2)

2 Tbsp. finely-minced fresh tarragon leaves     Salt to taste     Freshly-grnd black pepper to taste 1/2 lb fresh spinach coarse stems     discarded, leaves washed well and spun dry 10 ounce fresh white mushrooms

Directions

1. In a small bowl whisk together yolks, vinegar, and mustard and add in oil in a stream, whisking constantly till dressing is emulsified. Stir in egg whites, shallots, tarragon, and salt and pepper, to taste.
2. Thinly slice spinach leaves and spread on a platter. Cut mushrooms into very thin slices and mound on spinach. Spoon dressing over salad.
3. This recipe yields 6 servings.

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