Salad: 2 c. fresh spinach leaves 1 head butter lettuce 2 c. sliced mushrooms 1/2 c. medium red onion, thinly sliced 1/2 c. pitted black olives (whole or sliced) 1 Tbsp. capers (optional) Vinaigrette: 2/3 c. good olive oil 1/3 c. tarragon vinegar 1 to 2 garlic cloves 1 Tbsp. Dijon Style mustard pinch of tarragon Salad: Wash and pat lettuce and spinach. Dry. Tear in bit pieces. Add olives. Vinaigrette: Mix all ingredients, whisk until slightly thickened. Toss onion and mushrooms to vinaigrette and mari- nate in refrigerator 1 hour. Toss marinade and salad ingredi- ents and refrigerate 45 minutes to 1 hour.
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