2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
2 teaspoons country-style Dijon mustard
1/2 cup extra-virgin olive oil
1 6-ounce bag fresh baby spinach
1 head radicchio, torn into bite-size pieces
8 ounces button mushrooms, sliced
1/2 cup chopped roasted cashews
Whisk first 3 ingredients in small bowl. Gradually whisk in oil.
Season dressing to taste with salt and pepper.
Combine spinach and all remaining ingredients in large bowl.
Add dressing to taste; toss to coat. Divide salad among 6 plates