from New York Times
Ingredients:
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
- ⅓ 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