Spinach Salad with Mushrooms

Sort out spinach leaves neatly, cut off coarse stems, rinse and dry g u t !!!. Clean the mushrooms and cut them into even, fine slices. Soak them with the juice of a lemon to prevent them from turning brown. Chop shallot and garlic finely.

Peel orange peel so finely that nothing white sticks to it, then cut into millimeter-thin strips.

Sauté together with garlic and shallot in 1 tbsp. oil, extinguish with a little orange juice and vinegar, then simmer a little. Add a little juice of a lemon, oil, vinegar u. Season the contents of the pan with salt, season with pepper and beat to marinade.

Pour the dressing over the spinach and mushrooms form and mix everything together gently.

Our tip: Use the young, tender spinach from the farmers market!

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