2 bunches fresh spinach, torn into bite size pieces
45 ml olive oil 3 tbsp
15 ml sesame oil 1 tbsp
45 ml balsamic vinegar 3 tbsp
5 ml dijon mustard 1 tsp
2 ml each salt and black pepper 1/2 tsp
50 ml fresh basil leaves, shredded 1/4 cup
1.25 L portobello mushrooms, sliced 5 cup
1 red onion, sliced
6 green onions, sliced
Place spinach in a large bowl.
In a small bowl; whisk 1 tablespoon (15 ml) of olive oil with sesame oil, vinegar, mustard, salt and pepper. Stir in basil. Heat 2 tablespoons (25 ml) of olive oil in large wide frying pan over medium-high heat. When very hot, add mushrooms and red onion. Stir-fry just until onion has started to soften and mushrooms are beginning to lose their liquid, about 3 minutes. Remove from heat.
Whisk dressing and while stirring mushrooms, gradually add dressing. Toss with spinach and green onions.
Serves 4