Sauteed Mushrooms on Red Wine Vinaigrette Spinach Salad

From Cuisine At Home magazine October 2009. They say "Saute the mushrooms until they're just al dente - not completely softened, and still a little chewy." I haven't made this, but I want it in my cookbook, so I'm posting it to share.

• Ready In: 28 mins
• Serves: 6

Ingredients

• For The Vinaigarette

• 1⁄4 cup extra virgin olive oil
• 2  tablespoons red wine vinegar
• 2  tablespoons  minced shallots
• 1  teaspoon Dijon mustard
•  kosher  salt and black pepper

• For The Salad

• 1 1⁄2 lbs  assorted fresh mushrooms (button, cremini, chanterelle, oyster)
• 1  tablespoon  minced garlic
• 2  tablespoons extra virgin olive oil
• 2  tablespoons unsalted butter
• 2  tablespoons  chopped fresh parsley leaves
• 6  ounces  fresh  Baby Spinach (a 5 or 6 ounce bag of pre-washed baby spinach)

Directions

1. Whisk together the 1/4 cup oil, vinegar, shallots, and Dijon for the vinaigrette in a small bowl or measuring cup; season with salt & pepper. Set vinaigrette aside.
2. Saute mushrooms and garlic in the 2 tablespoons olive oil and 2 tablespoons unsalted butter until mushrooms are slightly softened, 5-8 minutes; toss with parsley.
3. Toss spinach with vinaigrette. Divide spinach among 6 salad plates; top each salad with warm mushroom mixture.
4. Serve salads immediately.