North Tabor Farm Greens with Shiitakes, Shallots, and Pine Nuts

by Hara Dretaki

This is a warm, hearty salad to serve as an appetizer or light lunch. Lemon juice, olives, and capers accentuate its richnes.


  • 5 tablespoons extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 1/2 lb. shiitake mushrooms
  • 2 garlic cloves, minced
  • 2 tablespoons black olives, pitted and minced
  • 2 Tbsp. capers, drained and coarsely chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • Baby spinach, washed and dried
  • Sea salt
  • Freshly ground black pepper
  • 1/4 cup pine nuts, toasted
North Tabor Farm Greens with Shiitakes, Shallots, and Pine Nuts

Elizabeth Cecil

North Tabor Farm Greens Salad inspired by the Candle Cafe Cookbook by Joy Pierson and Bart Potenza, owners of a popular New York vegan restaurant.

In a skillet over medium heat warm 3 tablespoons of the olive oil. Add the shallots and cook for about 8 minutes, stirring frequently. Add the mushrooms and continue stirring. After shallots and mushrooms are tender, reduce heat and stir in the garlic, olives, capers, lemon juice, and vinegar. Toss baby spinach with the remaining 2 tablespoons of olive oil in a large bowl. Season to taste with salt and pepper. Add the mushroom mixture and pine nuts and mix well. Or serve the spinach first, top with the warm mixture and sprinkle the nuts for a flashier presentation.

Serves 6