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Baby Spinach Salad with Candied Pecans, Blue Cheese, Shiitake Chips and Zinfandel Syrup

INGREDIENTS:½ lb. large shiitake mushrooms (about 24)
2 Tbsp. olive oil
6 oz. baby spinach leaves, washed and spun dry
3 oz. good-quality domestic blue cheese, crumbled
3 Tbsp. fresh lemon juice
4 Tbsp. olive oil
as needed, salt and freshly ground black pepper

Candied Pecans:
1 lb. pecan halves
1 large egg, separated; keep the white and beat

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