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

2 green onions, minced

1/2 cup chopped roasted cashews

Preparation

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