Spinach, Mushroom & Watercress Salad with Chutney Dressing
12 1/2 oz Major Grey chutney
1 cup red wine vinegar
1/2 cup whole grain mustard (Grey Poupon works)
1/4 cup sugar
4 or 5 garlic cloves, minced fine
2 cups peanut oil
Spinach leaves, washed and stems removed
Grated hard-cooked egg
Place first 5 ingredients in a food processor and mix well.
Add peanut oil and process lightly, pulsing on and off, until just blended.
Toss the spinach leaves with a little dressing to just coat. Arrange on plates.
Toss sliced mushrooms and watercress in dressing. Mound in center of spinach.
Garnish with sesame seeds and grated egg.