Spinach Portobello Salad

19th Nov 2020

1 cup of grated hard Gouda (or cheese of your choice),

divide into 2/3 cup and 1/3 cups.

4 medium Portobello mushrooms – stems removed

1 medium bulb of fennel (green top removed

1 small minced garlic clove

2 tablespoons of Traditional Balsamic Vinegar

2 teaspoons of Kosher salt

Freshly ground black pepper

¾ cup of your favorite extra virgin olive oil

¾ lbs. – 1lb of spinach leaves washed and stems removed.

Preheat oven to 400 degrees (F).

Make vinaigrette – combine the Traditional Balsamic Vinegar, garlic, salt, black pepper in a large bowl. Slowly whisk in the Olive Oil and the 2/3 cup of grated cheese.

Place mushrooms on a baking sheet gill-side down and brush with 3-4 tablespoons of the vinaigrette. Roast for 25-30 minutes in the oven until the mushrooms are tender.

Shave fennel into paper thin slices and drizzle the remaining half of the vinaigrette. Add spinach to a bowl with the rest of the vinaigrette and toss. Place spinach in the center of platter in the form of a pile.

Cut mushrooms while they are still warm, slice them thinly on the bias.

Arrange the mushroom on top of the spinach and garnish with the remaining cheese shavings, serve immediately.