Baby Spinach Salad with Wilted Wild Mushrooms and Crumbled Goat Cheese

Spinach and Goats Cheese recipe


Serves 2

For the dressing

  • 1 Tbsp soy sauce
  • 1 ½ Tbsp rice vinegar
  • ½ Tbsp roasted sesame oil
  • 1 Tbsp vegetable oil
  • ½ tsp white sugar
  • ¾ tsp ginger, grated
  • ½ clove of garlic, grated
  • ¼ tsp black pepper

For the salad

  • 1 sweet corn on the cob
  • 1 Tbsp extra virgin olive oil, plus more for cooking
  • Sea salt, to taste
  • 200g mixed wild mushrooms, stems removed and sliced thinly
  • 30g baby spinach leaves
  • 20g rocket salad leaves
  • 30g gem lettuce, trimmed
  • 60g sundried tomatoes, thinly sliced
  • ½ or 1 avocado, peel and cut into dice sized pieces
  • 80g goat cheese (semi hard), crumbled
  • 40g walnut, toasted and crushed
  • 14g pumpkin seeds, toasted


  1. First make the dressing. In a small bowl, whisk together the soy sauce, vinegar, sesame oil, vegetable oil, sugar, ginger, garlic and black pepper. Mix well until all the sugar is dissolved. Set aside.
  2. Next, place a griddle pan over high heat, and heat until smoking hot. Brush the corn with some of the olive oil and season with salt generously. Place the corn on the griddle, and cook for 10-12 minutes, turning occasionally, until tender and charred. Remove from heat and allow to cool. Once cooled, place on a cutting board and using a serrated knife, cut the kernels off the corn. Place into a bowl, and season with salt to taste.
  3. Place a non-stick frying pan over high heat, and drizzle with olive oil. Tip in the mushrooms and cook for 4-5 minutes, until tender and just softened. Remove from heat and place into a bowl and allow to cool. Season with salt to taste.
  4. In a large bowl, toss the spinach, rocket, lettuce, tomato, avocado, cooled mushrooms, and corn together with a drizzle of the dressing. Divide over two plates, and scatter with goat cheese, walnut pieces, and pumpkin seeds to top. Serve immediately.

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@judyjoochef Instagram profile imageWe made it into the commercial! We have been cooking at Tottenham’s H-Club for a few seasons now thanks to @regionallondonchef.  So fun to bring some Korean flavors to the Spurs VIP club.  COYS! 
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@judyjoochef Instagram profile imageHappy 84th birthday daddy!! 

My father was born in 1939 in Chongju, a city in what is now in North Korea. He and his family (8 brothers and sisters) fled south during the war and he grew up as a refugee on Jeju island.  He still remembers asking American soldiers for “bonbons” as a child. Somehow he made it to Seoul National University medical school through hard work and determination. He immigrated to the USA to do his internship and residency and practiced as a psychiatrist, until retiring at 75. 
He raised two daughter (me and my sis!) with my mom and is a source of constant inspiration for us both to this day. At 84 years old he is still super healthy, doesn’t take any medicine (unheard of at his age!) and still going strong in every way. 

I love you daddy so much!  Happy happy birthday!  Xx❤️❤️ I’ll always be your little girl! ❤️❤️

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