Spinach Mushroom Salad With Tarragon Dressing

Ingredients

• 12 lb fresh spinach leaves (washed and spun dry
• stems discarded)
• 12 lb fresh white button mushrooms
• sliced
• 1 red onion
• sliced
• parmesan cheese
• crouton (optional)
• 2 hard-boiled eggs (yolks mashed and whites finely chopped)
• 3 tablespoons tarragon white wine vinegar
• 1 tablespoon Dijon mustard
• 7 tablespoons olive oil
• 2 shallots
• minced (about 3 tablespoons)
• 2 tablespoons finely chopped fresh tarragon leaves
• salt and pepper

Instructions

1. For the dressing, in a blender or food processor blend the yolks, vinegar, Dijon and olive oil until smooth and emulsified.
2. Stir in the finely chopped egg whites, shallots and finely chopped tarragon leaves; mix to combine.
3. Season with salt and pepper to taste.
4. Spread the spinach leaves on a platter.
5. Top with onion slices and sliced mushrooms.
6. Spoon the prepared dressing over salad.
7. Sprinkle lightly with parmesan cheese.