Spinach and Mushroom Salad with Cumin Dressing

(recipe from Food & Wine magazine)

8 servings.

1 1/2 tsp. cumin seeds, lightly toasted
1/4 cup fresh lemon juice
1 tsp. finely grated lemon zest
2 garlic cloves, minced
salt
1/2 tsp. paprika
1/2 tsp. ground coriander
1/2 cup olive oil
1 1/4 lbs. firm white mushrooms, stems trimmed, sliced
freshly ground pepper
2 lbs. spinach, large stems discarded, leaves torn into large pieces
8 small scallions, white and tender green parts, thinly sliced
1/3 cup chopped cilantro

In a spice grinder or mortar, crush the cumin seeds to a powder.  In a small bowl, combine the lemon juice, lemon zest, and garlic with 1 tsp. salt.  Whisk in the cumin, paprika, and coriander, then whisk in the olive oil.

In a medium bowl, toss the mushrooms with 1/2 cup of the dressing and season with salt and pepper.  In a large bowl, toss the spinach with the scallions, cilantro and the remainng dressing.  Add the mushrooms and toss well.  Season with salt and pepper and serve.

(Delicious spiced dressing!)