Grilled Radicchio and Endive Salad with Wild Foraged Mushroom and Shallot Vinaigrette

Ingredients

• 3 tablespoons grapeseed oil
• 2 shallots, chopped
• 1 cup wild foraged seasonal mushrooms
• 1/4 cup balsamic vinegar
• 1 cup fresh cranberry juice
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped sage
• 1 head radicchio, cut into quarters
• 1 endive, cut into quarters
• 2 cups baby spinach
• 3 tablespoons grapeseed oil
• 2 tablespoons crumbled goat cheese
• Smoked sea salt and pepper, to taste

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