Baby Spinach, Wild Mushrooms, Roasted Beets, and Caramelized Cashews with Ginger-Chile Dressing

Serves 6-8 as an appetizer

Dressing:
2 Eggs
1/3 cup peeled, finely chopped Ginger
1 Tablespoon Shallots
2 Tablespoons Soy Sauce
3 Tablespoons Rice Wine Vinegar
1 teaspoon Sesame Oil
2½ Tablespoons Honey
1 Tablespoon Dijon Mustard
1 Tablespoon Jalapeno Chilies,
seeded & diced
1 cup Olive Oil
2 Tablespoons Water
Juice of ½ Lemon
Kosher Salt & freshly ground Black Pepper

Gently place the eggs in boiling water and cook for 90 seconds. Cool the eggs for a minute or two under cold running water. Peel the eggs, separate the yolks and discard the whites. In a blender or food processor, blend egg yolks, ginger, shallots, soy sauce, rice wine vinegar, sesame oil, honey, mustard, and chilies for about 20 seconds. With the motor running, slowly add the oil and process until thick. Add the water and lemon juice and process until blended. Season to taste.

Cashews:
2/3 cup raw, unsalted Cashews (about ¼ lb)
2 Tablespoons Honey
½ teaspoon Tabasco
2 Tablespoons Water
Toast the cashews in a 350°F oven until golden brown. Discard any nuts that turn black.
In a medium fry pan, heat honey over low to medium heat for 2 to 3 minutes. Add the nuts, Tabasco, and water and cook until the nuts are fully coated and the liquid has fully evaporated. Remove from pan, place on waxed paper and separate nuts slightly so that they don’t stick together. Cool to room temperature.

Salad:
5½ ounces small whole canned beets, rinsed, drained & cut into wedges
1 lb baby Spinach, rinsed & dried
12 ounces Wild Mushrooms, sauteed in ½ tablespoon olive oil and ½ tablespoon butter
6 ounces Manchego cheese, slivered

To assemble, divide the arugula on chilled salad plates, top evenly with wild mushrooms, beets, Manchego cheese, and caramelized nuts.  Spoon dressing over and serve. Reserve remaining dressing for another use.

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Serve with Sonoma Coast Vineyards Chardonnay.

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