I made this because I happened to have all the ingredients on hand. It was DELICIOUS. From my "simply salads" recipe book by Jennifer Chandler. Love this book.
Salad: 1 bag (6 oz.) baby spinach
3/4 c. button mushrooms, cleaned, ends trimmed, and thinly sliced (have you ever tried using your egg slicer for mushrooms? Much faster)
Dressing: 3 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
1 small garlic clove, minced
1/4 tsp. dried tarragon
1/2 tsp. kosher salt
1/8 tsp. pepper
1 Tbsp. sugar
1 egg, cracked into a small bowl
In a small saucepan, bring the oil, vinegar, garlic, tarragon, salt, pepper, and sugar to a simmer. Add the egg and whisk with a fork until the egg is opaque and stringy and cooked through all the way.
In a large salad bowl, place the spinach and mushrooms. Pour the hot dressing over the spinach and mushrooms and toss gently. Serve immediately.
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