Yield
4 servings

Radicchio, a slightly bitter red lettuce, pairs nicely with sweet balsamic and sherry vinegars.

How to Make It

Step 1

Combine first 3 ingredients in a large bowl.

Step 2

Remove and discard stems from mushrooms, reserving caps. Heat oil in a large nonstick skillet over medium-high heat. Add mushroom caps; sauté 5 minutes. Reduce heat to medium. Add sage, thyme, and garlic; sauté 3 minutes. Stir in sherry vinegar, salt, and pepper; bring to a boil. Remove from heat.

Step 3

Pour mushroom mixture over spinach mixture, tossing well to coat. Drizzle with balsamic vinegar. Place about 1 cup salad on each of 4 plates; top each serving with 2 egg quarters.

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