Spinach, Portobello – Sage Salad
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 Wild Mushroom & Sage Infused 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 Sage Fused 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.