​Shiitake and Spinach Salad with Ginger Vinaigrette

​5 oz. baby spinach
1 Tbs. oil
3 1/2 oz. shiitake mushrooms, sliced
1/4 C. sliced scallions 
1 clove garlic, minced
1/4 C. Tait Farm Ginger Vinaigrette
1 Tbs. toasted sesame seeds

Place the spinach in a salad bowl. Heat the oil in a skillet over medium heat. When it shimmers, add the mushrooms, scallions, and garlic. Stir-fry for 2-3 minutes. Add the Ginger Vinaigrette. Stir to coat the mushrooms. Pour the mixture over the spinach and toss gently. Sprinkle with the sesame seeds and serve immediately. Serves 4