Porcini Vinaigrette

3 cups olive oil 2 &½ ounces dried porcini mushrooms 2 tablespoon Dijon mustard ⅔ cup balsamic vinegar ½ cup champagne vinegar Salt to taste Pepper to taste Crushed red pepper to taste

Process 1 cup of oil with the mushrooms until it forms a paste. Add the paste and the rest of the oil to a small sauce pan. Bring to gentle simmer, stir gently. Let simmer for 1 to 2 minutes, continue to stir. Set aside and let cool. Once cool, pour through fine sieve then through cheese cloth. Combine remaining ingredients in food processor. Serve over spinach with tomatoes and yellow and red bell peppers marinated in a 50/50 balsamic and white vinegar.