SPINACH AND SHIMEJI MUSHROOM BALSAMICO SALAD

INGREDIENTS:

Baby Spinach – 40g

Shimeji Mushrooms – 1 pack

Onion, sliced – 1/2 pc

Leek, remove the green parts, thinly slice the white part – 20g

Butter – 1 tsp

Dressing:

Balsamic Vinegar – 2 tsp

Soy Sauce – 1 tsp

Olive Oil – 1½  tsp

Salt & Pepper to taste

INSTRUCTIONS:

1. Cut the base of the shimeji mushrooms, split them up with your hands. Wash the mushrooms, then drain and dry them with paper towel. Melt the butter in the frying pan, and fry the shimeji mushrooms for 1 min. Add salt & pepper to taste.

2. Wash and dry the baby spinach.

3. Sliced the onions and leek, soak them in cold water.

4. Drain the sliced onions and leek, place them in a bowl together with the baby spinach and shimeji mushrooms. Mix the salad with olive oil, soy sauce and balsamic vinegar. Add in salt and pepper to taste. Ready to serve.