Enhanced Mushroom and Walnut Salad

Ingredients

• Olive oil (2 tablespoons)
• Mixed mushrooms (8 ounces, sliced (e.g., cremini, shiitake, or button mushrooms))
• Baby spinach (4 cups, packed)
• Cherry tomatoes (1 cup, halved)
• Red onion (1/4, thinly sliced)
• Walnuts (1/2 cup, roughly chopped)
• Parmesan cheese (1/4 cup, freshly grated)
• Balsamic vinegar (1/4 cup)
• Dijon mustard (1 teaspoon)
• Honey (1 teaspoon)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the sliced mixed mushrooms to the skillet and cook, stirring occasionally, until they are golden brown and tender, about 5 minutes.
3. Remove the mushrooms from the skillet and let them cool slightly.
4. In a large mixing bowl, combine the baby spinach, cherry tomatoes, red onion, and chopped walnuts.
5. Add the cooked mushrooms to the bowl and gently toss all the ingredients together.
6. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, salt, and pepper to create the dressing.
7. Drizzle the balsamic vinaigrette over the salad and toss to coat evenly.
8. Sprinkle the freshly grated Parmesan cheese on top, and serve immediately for the best flavor and texture.