Sautéed mixed mushrooms, wilted spinach, crispy shallots, Gruyère, and a warm balsamic dressing. A salad that eats like a warm embrace.
Fry thinly sliced shallots in oil over medium heat 12 minutes until deeply golden and crispy. Drain on paper towels. They will crisp as they cool.
Hot pan, small batches — never crowd. Cook until golden, 4 minutes. Salt only after browning. Add garlic and thyme for the last minute.
Add spinach to mushroom pan, toss briefly just until wilted. Remove from heat immediately. Overcooked spinach is not acceptable.
In the same pan, add balsamic and a splash of olive oil. Warm 30 seconds. Pour over everything. Top with crispy shallots and Gruyère.