Recipe Book - Vermont

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RECIPE BOOK - VERMONT

Baby Spinach Salad With Warm Wild Mushroom And Blueberry Vinaigrette Recipe - Make the vinaigrette: In a small bowl, whisk together the vinegar, mustard, 1/4 tsp. salt, pepper and oil. Gently stir the vinaigrette into the warm lentils and put the lentils in the refrigerator to chill. To finish the salad: Stir the scallions, red peppers, and walnuts into the lentils. Just before serving, stir in the walnuts.

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