Ingredients

• 2 pints blueberries, plus more for garnish
• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 small red onion, diced
• 2 cups wild mushrooms, trimmed and cleaned
• Kosher salt and freshly ground black pepper
• 1 head frisee lettuce, chopped
• 3 cups baby spinach
• 1/4 cup Marcona almonds, toasted
• 1/4 cup crumbled blue cheese (recommended: Point Reyes Blue Cheese)

Instructions

1. In a large saucepan, stir together the blueberries, olive oil, red wine vinegar, and red onion. Place the pan over medium heat and bring to a simmer. Stir in the mushrooms and heat for 1 to 2 minutes, until mushrooms are heated through. Turn off the heat. Cover to keep warm.
2. In a large bowl, toss the frisee and baby spinach together with the warm dressing. Divide the salad among salad plates and top each salad with a sprinkle of almonds, a few crumbles of cheese, and some blueberries. Serve immediately.