Warm Spinach Salad with Bacon, Roasted Mushrooms, Quinoa, Crumbled Bleu Cheese, Poppy Seed Dressing (for 1)

While owning restaurants in wintry central New York Jay developed ‘warm salads’ for the long cold-weather months. This week’s Colorado version calls for spinach, red quinoa, arugula, baby kale, crumbled bacon, roasted mushrooms, shredded carrots, cherry tomatoes, bleu cheese, and caramelized onion, dressed with housemade Poppy Seed-Shallot Dressing. To serve, warm up ingredients (except cheese and dressing) in a skillet until greens are wilted, then toss with dressing and cheese before serving. 

Salad can be prepared without bacon – ask in the notes section. Poppy Seed Dressing Ingredients: white wine vinegar, sugar, shallots, poppy seeds, Dijon mustard, olive-canola oil, a small amount of mayo, and kosher salt.