Recipe - Spinach And Mushrooms Salad With Orange Vinaigrette

1 teaspoon Freshly grated orange zest
2 tablespoon Fresh orange juice
2 tablespoon Fresh lemon juice
1 teaspoon Dijonstyle mustard
Three fourths teaspoon Salt; or to taste
2/3 cup Olive oil
2 pound Fresh spinach; coarse stems
; discarded and the
; leaves washedwell,
; spun dry, and, if
; desired, torn into
; bitesize pieces
One half pound Mushrooms; cut or sliced up

In a small bowl whisk together the zest, the juices, the mustard, and the
salt, add the oil in a stream, whisking, and whisk the dressing until it is
emulsified. In a large bowl toss the spinach and the mushrooms with the
dressing.

Serves 8.

Gourmet April 1993

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Converted by MM_Buster v2.0l.