- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 1/4 cup Olive Oil
- 1 tablespoon Olive Oil
- 3/4 cup Orange Juice
- 1/4 Shallots minced
- 1/4 cup Olive Oil
- 1/4 cup Balsamic Vinegar
- 4 large Organic Oranges peeled and segmented
- 10 ounces Spinach rinsed and chopped
- 1 medium Radicchio head
- 6 ounces Shiitake Mushrooms stemmed and sliced
- 6 ounces oyster mushrooms - stemmed and sliced
- 1/2 cup Hazelnuts chopped and toasted
- 3 ounces Enoki Mushrooms
Directions
Whisk together 1/4 cup olive oil, orange juice, shallots, olive oil and vinegar. In a large bowl, combine the spinach and radicchio. Heat 1 tablespoons olive oil in skillet over medium-high heat. Add shitake mushrooms and cook for 1 minute. Add oyster mushrooms and cook for 2 minutes. Season with salt and pepper; add to greens and toss. Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.
