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

"The herbes de Provence in this dish dress up what is actually a very simple salad."

Kay Plahutnik, 62, Surprise, Ariz.

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.

Ratings & Reviews