Mushroom, Pork & Spinach Salad

This recipe was featured by Celebrity Chef, Lovoni Walker, from Simple, Fresh, Delicious! at the live cooking demonstration at Callingwood Farmers' Market in August 2009. You can learn more about the event by visiting the media events page.

  • 1 tablespoon olive oil
  • 3 or 4 large Sausages
  • 6 oz (175g) cremini mushrooms, halved
  • 4 garlic cloves, minced
  • 1 tsp chopped fresh thyme
  • pinch of salt and freshly ground pepper
  • 6 cups baby spinach leaves
  • 4 oz (125g) blue cheese, crumbled


  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tsp hot mustard
  • 2 tsp honey
  • 1 garlic clove, minced
  • pinch of salt and freshly ground pepper
  • To make vinaigrette put all ingredients in a jar and shake to combine.

Heat oil in a large frying pan over medium-high heat. Squeeze meat from sausage casings into pan. Cook, breaking up meat into small pieces, for about 8 minutes or until golden brown and cooked. Add mushrooms, garlic, thyme, salt and pepper. Cook, stirring occasionally for about 5 minutes or until mushrooms are softened; cool slightly.

Toss pork and mushroom mixture, spinach, cheese and vinaigrette in large bowl. Serves 4.

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