This warm salad combines the earthy flavors of mushrooms with the freshness of spinach, all brought together with a tangy and savory dressing.
Tear the spinach into bite-sized pieces and place in a large bowl.
Tearing the spinach by hand prevents bruising and keeps it fresh.
Slice the red onion and bell pepper thinly and add to the bowl with the spinach.
Use a sharp knife for even slices, enhancing the salad's presentation.
Heat the olive oil in a sauté pan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add minced garlic to the pan and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Stir in the dried basil, oregano, and mustard, followed by the sliced mushrooms.
Cook the mushrooms until they release their juices and become tender.
Squeeze in the juice of one lemon and add the vinegar, salt, and pepper. Adjust seasoning to taste.
Taste the dressing and balance the flavors by adjusting the acidity or seasoning.
Pour the hot dressing over the spinach mixture and toss well to wilt the spinach.
Toss quickly to evenly coat the spinach before it wilts too much.
Sprinkle grated parmesan cheese over the salad and serve warm.
Serve immediately to enjoy the salad at its best temperature and texture.
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