Spinach, Portobello-Sage Salad

Ingredients: 
  • 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 MOV Traditional Balsamic 
  • 2 teaspoons of Kosher salt
  • Freshly ground black pepper
  • 3/4 cup MOV Sage Olive Oil
  • 3/4 lbs. – 1lb of spinach leaves washed and stems removed.
Directions:
Preheat oven to 400 degrees (F).

Make vinaigrette – combine the Traditional Balsamic, garlic, salt, black pepper in a large bowl. Slowly whisk in the Sage 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.
​​Enjoy!