Roast Spinach Salad w/ Gorgonzola Dressing

This one takes a bit of work, but it’s well worth the effort.

3 whole mushrooms and 1 chopped red bell pepper go onto a broiler pan, receive a sprinkling of salt and oil, then broil on HIGH for 3-5 minutes depending on how lazy your oven is.

Into your big salad bowl goes the following:

• 3 liberal dashes of salt, repeat with black pepper
• 1 small dollop of your favorite grainy mustard
• 1 finely chopped clove of garlic
• 1 tablespoon of balsamic vinegar
• 3 tablespoons of your best oil
• .75 cups of toasted walnuts (watch those carefully on a pan in the oven while the broiler burns)

In a small saucepan, melt .5 cups of gorgonzola with a tablespoon (or two) of something sufficiently creamy. I like to use whatever Ciaran’s putting in his coffee, though buttermilk sounded like a great idea last time around. Once you’ve got a saucy sauce, pour it in with the salad dressing you’ve started and whip it up with a fork.

Get your spinach spanking clean, pull your roasting project out of the broiler, chop the products into thin slices then merge it all together just before serving. To prep this salad in advance, layer the dressing in the bowl with a blanket of undressed spinach, roasted vegetables on top.