Spinach And Carmelised Vegetable W/Udo'S Essential 3-6-9 Oil Pistachio Vinegrette

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   Roast Peppers reserving liquid that accumulates when cooling and pealing then cut lengthwise and reserve separetely. Peal Onions or Shallots (quatering the shallots if used) and slice mushrooms 1/4 inch thick. Add half the Olive Oil to a hot stainless steel pan and brown mushrooms ( do not overcrowd the pan) season and set aside. Add the rest of the Olive Oil to same pan carmelise Shallots or Pearl Onions well on all sides and season and add to mushrooms. I'n food processor combine the dressing ingredients( Liquid from Peppers, Vinegar, Honey, Mustard Powder, Sweet Mustard, Pistachio, Salt and Pepper to taste and 2 small shavings fresh Nutmeg) Then last add Oil gently being careful not to over process. Then dress your Mushroom Onion mix and your peppers. Fry Sweet Onion till golden on the stove at 350- degrees in a deep pot with with enough vegetable oil to bring the level up one inch from base then reserve on paper towel. Toss pecans with Maple Syrup and semi-coarse Sea Salt and roast on parchment paper at 350 in preheated oven for 6 to 10 minutes then reserve. Dress your Spinach and arrange equally on 4 plates. Working quickly surround spinach with roasted peppers dividing colors evenly, then top with cooled Onion and Mushroom mixture then thin sliced Avacado, fried Onion and Pecan's then serve.

* Per serving · 4 servings · Values may vary.