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Warm Spinach Salad with Mushrooms

Ingredients: 1 minced shallot 1/6 Ounce(s) red wine vinegar 12 baby spinach 1 Ounce(s) extra virgin olive oil 1/4 Cup(s) roughly chopped walnuts 8 Ounce(s) mushrooms, white Directions: Combine shallot, vinegar and 1/4 teaspoon salt in a small bowl. Place spinach in a large mixing bowl. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add walnuts and cook, stirring frequently, until lightly browned, about 3 minutes. Remove from the pan with a slotted spoon and add to spinach. Add mushrooms to the skillet and cook over medium heat until softened and lightly browned, 3 to 5 minutes. Transfer mushrooms and warn oil to bowl with spinach, making sure to use all of the oil. Add shallot mixture and remaining oil; gently toss to combine. Season with salt and pepper to taste and serve immediately.
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