2 tbsp. sherry vinegar
1 1/2 tsp. fresh lemon juice
1 tbsp. coarse-grain mustard
1 tbsp. local honey
1 tsp. finely minced fresh chives
3/4 c. light olive oil
1/2 c. thinly sliced radishes
1/2 c. thinly sliced button mushrooms
1 shallot, finely minced
Kosher salt and freshly ground pepper
4 cups baby spinach leaves, rinsed and dried
Whisk
together the vinegar, lemon, juice, mustard, honey, and chives in a
bowl. Season to taste with salt and pepper. Slowly drizzle olive oil
whisking it into the vinegar mixture until thoroughly blended. Place the
radishes, mushrooms and shallot in a small bowl and season with salt
and pepper. Toss the radish and mushroom mixture with 1 tbsp. of the
vinaigrette mixture; set aside about 10 minutes. In a bowl, sprinkle
spinach leaves with vinaigrette and toss to coat lightly. Place a mound
of spinach on individual plates; top with a spoonful of the radish and
mushroom mixture and serve immediately.
