Ingredients
4-1/2 teaspoons balsamic vinegar2 tablespoons plus 1-1/2 teaspoons olive oil1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil1-1/2 teaspoons Dijon mustard1 small garlic clove, minced1/8 teaspoon salt1/8 teaspoon pepperSALAD:1 large portobello mushroom, sliced1 small onion, thinly sliced1 tablespoon olive oil2 cups fresh baby spinach1/2 cup cherry tomatoes, halved2 tablespoons crumbled Gorgonzola cheese
Preparation
In a small bowl, whisk the first seven ingredients; set aside.
In a large skillet, saute mushroom and onion in oil until tender. In a serving bowl, combine the spinach, mushroom mixture and tomatoes. Drizzle with dressing; toss to coat. Sprinkle with cheese.
