Mushroom Spinach Salad With Tarragon Egg Dressing

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For Dressing:

  • 2 hard-boiled large eggs, yolks mashed and whites chopped fine
  • 3 tablespoons tarragon white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons minced shallots (about 2)
  • 2 tablespoons finely chopped fresh tarragon leaves
  • Salt and pepper

1/2 pound fresh baby spinach, coarse stems discarded and leaves washed well and spun dry
10 ounces fresh white mushrooms

In a small bowl whisk together yolks, vinegar, and mustard and add oil in a stream, whisking constantly until dressing is emulsified. Stir in egg whites, shallots, tarragon, and salt and pepper, to taste.

Spread spinach leaves on a platter. Cut mushrooms into very thin slices and mound on spinach. Spoon dressing over salad.

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