Baby Spinach with Wild Mushroom Sauté

Name: Baby Spinach with Wild Mushroom Sauté
Ingredients: 2 Tbsp. GC Napa Valley Natural Foraged Wild Mint Infused Honey; 3 Tbsp. GC Napa Valley Natural Vinegar Cabernet Sauvignon or rice wine vinegar; ½ tsp. GC Napa Valley Natural Grapefruit Pink Peppercorn; ¾ tsp. GC Napa Valley Natural Basil Finishing Sea Salt; 1 Tbsp. Dijon mustard; 6 Tbsp. GC Napa Valley Natural Lemon Olive Oil; 6 oz. baby spinach, washed, stems removed; 6 oz. (1¼ cups) feta cheese, small crumbles; 4 oz. (1¼-1½ cups) whole or halved walnuts; 1½ lbs. mixed wild mushroom blend, such as morel, chanterelle, shitake, cremini, oyster, etc.; 2 Tbsp. GC Napa Valley Natural Buttery Proprietary Blend Extra Virgin Olive Oil; ⅓ cup 2016 Pietro Family Cellars Tusca Red Wine, Napa County (Super Tuscan style)

oconnellfamilywines.com

Warm wild mushrooms and tangy baby spinach drizzled with homemade vinaigrette—paired perfectly with a Super Tuscan red wine. Perfect for spring.

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Ingredients

2 Tbsp. GC Napa Valley Natural Foraged Wild Mint Infused Honey
3 Tbsp. GC Napa Valley Natural Vinegar Cabernet Sauvignon or rice wine vinegar
½ tsp. GC Napa Valley Natural Grapefruit Pink Peppercorn
¾ tsp. GC Napa Valley Natural Basil Finishing Sea Salt
1 Tbsp. Dijon mustard
6 Tbsp. GC Napa Valley Natural Lemon Olive Oil
6 oz. baby spinach, washed, stems removed
6 oz. (1¼ cups) feta cheese, small crumbles
4 oz. (1¼-1½ cups) whole or halved walnuts
1½ lbs. mixed wild mushroom blend, such as morel, chanterelle, shitake, cremini, oyster, etc.
2 Tbsp. GC Napa Valley Natural Buttery Proprietary Blend Extra Virgin Olive Oil
⅓ cup 2016 Pietro Family Cellars Tusca Red Wine, Napa County (Super Tuscan style)