Spinach Salad with Balsamic Mushrooms

vegan, serves 1-2

3/4 cup frozen corn
*use fresh corn when in season
1/4 cup cashews
2 tsp lunaolivo Mission olive oil
optional: 2 Tbsp plump raisins, toss in with corn

1 large bunch fresh organic spinach, leaves and soft stems
*time saver: use pre-washed organic bagged baby spinach
1 Tbsp Apple Cider Vinegar

5 ounces sliced shiitake mushrooms
1 cup flat leaf parsley, chopped
1 Tbsp Apple Cider Vinegar
1 Tbsp LunaOlivo Garlic Mushroom olive oil
1/2 tsp course sea salt
2 Tbsp LunaOlivo balsamic vinegar, thick and sweet
plenty of fresh black pepper

Directions:

1. Wash and dry spinach well. Remove tough stems. Rough chop remaining leaves and soft stems.

2. In a saute pan, drizzle 2 tsp EVOO. Turn heat to med-high. Add corn. Saute until corn starts to brown. Add in cashews, saute for another minute - do not burn cashews.

3. Pour cashews/corn in a small bowl, set aside.

4. In same saute pan, add 1 Tbsp ACV, and an optional drizzle of EVOO. Add spinach.

5. Turn heat to medium and cover spinach with a loose lid or piece of tin foil to 'steam' and wilt the leaves. Do not over wilt. when the leaves are tender, add the corn and cashew mixture. Fold lightly. Transfer this mixture to serving bowl. Grind black pepper over top.

6. In same saute pan, add 1 Tbsp EVOO and mushrooms. Saute until tender. Add in chopped parsley and continue to saute. Towards end of saute, add in the balsamic vinegar or truffle cream of balsamic. Toss well. Add sea salt. Transfer shiitakes to your serving bowl - gently layer on top of spinach.

7. Serve! No direct view of the Eiffel Tower? Too bad, but this will have to do...