Spinach, Portobello-Sage Salad
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.