For the Dressing:

  • 1 tablespoon red or white wine vinegar or sherry vinegar
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, finely minced or pureed in a mortar and pestle
  • Salt and freshly ground pepper to taste
  • 1 teaspoon Dijon mustard
  • cup extra virgin olive oil (can substitute some yogurt or buttermilk for some of the olive oil for a low-fat dressing)
For the Salad:
  • 6 large or 8 smaller fresh shiitake mushrooms, stemmed and sliced (discard the stems or use for stock)
  • 1 teaspoon canola oil
  • Salt to taste
  • 1 6- or 7-ounce package baby spinach, rinsed and dried
  • 1 celery stalk, preferably from the inner heart of the celery, sliced very thin
  • 1 to 2 tablespoons pine nuts or broken walnut pieces, lightly toasted
  • 1 ounce crumbled goat cheese