Prep Time
15 Mins
Cook Time
15 Mins
Yield
Serves: 4
Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

How to Make It

Step 1

In a small bowl, whisk vinegar and Dijon. Slowly whisk in 3 Tbsp. olive oil.

Step 2

Melt butter with remaining 1 Tbsp. oil in a skillet over medium heat. Add mushrooms and cook, stirring, until they release their liquid, about 4 minutes. Add herbs and port; cook until wine evaporates, stirring occasionally.

Step 3

Add artichokes and olives to skillet. Cook, stirring, until warm, 1 to 2 minutes. Remove pan from heat and season with salt and pepper.

Step 4

In a large bowl, toss spinach with vinaigrette and divide among plates. Spoon artichoke mixture on top; sprinkle with tomatoes and cheese.

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