From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Spinach Salad with Grilled Mushrooms This spinach salad is considerably different from most served around New Orleans. The mushrooms, the feta, and the powerful balsamic vinegar all add a distinctive flavor. This is best served as a side salad; its assertive flavors may be a bit much for an entree. 1 lb. fresh spinach 3 oz. feta cheese 2 whole French shallots 1/2 cup olive oil 1/4 cup balsamic vinegar 3 large grilled shiitake or portobello mushrooms 1/4 cup chopped, fresh herbs Salt and pepper to taste 1. Wash spinach very well, with four or five changes of water. Spin or shake dry. Remove large stems. Place washed spinach on small salad plate. 2. In a mixing bowl, place chopped shallots, oil, vinegar, and herbs. Mix well. Slice mushrooms thin and put into dressing. Add seasoning to taste. Top spinach with dressing,  then with crumbled feta cheese. Serve cool. Serves four side salads. Click here for an index of recipes from past editions. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com