Orange, Olive and Fennel Salad with Cranberry Vinaigrette
By Chef Ida Rodriguez


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


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.