A delightful warm salad combining the earthy flavors of mushrooms and the freshness of spinach, topped with a tangy raspberry vinaigrette.
Heat a large skillet over medium heat and add a drizzle of oil.
Ensure the skillet is hot before adding the mushrooms to achieve a nice sear.
Add the fresh mushrooms to the skillet and sauté until softened, about 5 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Pour in the raspberry vinaigrette and balsamic vinegar, then bring to a gentle boil for 1 minute.
This step enhances the flavor of the mushrooms with the tangy dressing.
Season the mixture with salt and black pepper to taste.
Taste the dressing and adjust the seasoning as needed.
Arrange the baby spinach, fresh raspberries, and pecan halves in a salad bowl.
Use a large bowl to make tossing the salad easier.
Drizzle the warm dressing over the salad and toss gently to combine.
Ensure the dressing is evenly distributed for consistent flavor.
Sprinkle the crumbled blue cheese over the top and serve immediately.
Serve the salad while the dressing is still warm for the best experience.
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