Warm Spinach Salad with Mushrooms and Feta

Check your station for the following:
Utensils:
Pastry brush*
Cookie sheet*
Cutting board
2 Knives
Salad Spinner
Measuring spoons
Measuring cups
sauté pan
tongs
​6 salad plates

Ingredients:
1 loaf of French Bread *
2 Tablespoons of Olive Oil *
1 small red onion
1/2 pound of mushrooms
12 ounces of spinach
1/3 cup of fresh mint
1 1/2 Tablespoons of white wine vinegar
3/8 cup of olive oil
6 ounces of crumbled feta cheese
salt and pepper to taste
* these utensils and ingredients are not needed if you are using boxed croutons

                                            
Please read the entire recipe before beginning.  Preparation time is about 30 minutes.
Recipe
(If crouton are not pre-made, follow steps 1-3, otherwise start with step 4)
1. Preheat the oven to 400o F.
 2. Cut the bread into ½ -inch thick slices, spread them across the cookie sheet and brush them with     approximately 2 tablespoons of olive oil.
3.  Place the croutons in the preheated oven until brown, about 6 minutes.  Cool the croutons and         cut them into bite-size pieces. 
4.  Brush any visible dirt off mushrooms and slice thinly.
5.  Tear the spinach leaves into moderately sized pieces, wash in cold water and spin them dry in a salad spinner
6.  Thinly slice the onion.
7.  Roughly chop the mint.
8.  Combine the mushrooms, spinach, onions, and mint in the bowl.
9.  Add the vinegar to the bowl and toss it with salad
10. Heat olive oil in the sauté pan until very hot, but not smoking
11. Pour the hot olive oil over the salad.  (Hint:  Cook should toss the salad while the second cook  pours the oil to make sure the salad is thoroughly coated.)
12. Season with the salt and pepper.  Plate on the six serving dishes, and garnish them with the feta cheese and croutons.

Directions for Proceeding

Cook 1
1.  Complete steps 1-4
2.  Complete step 6
​3.  With partner, complete steps 8-12

Cook 2
1.  Complete step 5
2.  complete step 7
3.  With partner, complete steps 8-12

Timing Tips:
Once you've completed steps 1-8, which should take about 15-20 minutes (less if boxed croutons are used).  Check on the progress of the other two dishes.  Don't start heating the oil until it looks like the main course and the dessert are almost done, since both of those items do not need to be served immediately.  Allow about 10 minutes for heating the oil, plating, and garnishing.