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1
For the hazelnut pesto: Place the parsley, hazelnuts, Parmesan and garlic in a food processor and process until coarsely chopped.
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2
With the motor running, slowly add the olive oil and process until combined; transfer to a bowl and season with salt and pepper.
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3
For the portobello salad: Heat a charcoal or gas grill to medium-high for direct and indirect grilling.
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4
Brush the mushrooms on both sides with 1/4 of the cup olive oil and season with salt and pepper.
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5
Place the mushrooms on a baking sheet and roast until cooked through, approximately 10 minutes on the grill.
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6
Remove to a baking sheet and loosely tent, reserving the liquid that the mushrooms have exuded.
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7
Whisk together the reserved mushroom liquid, the sherry vinegar, mustard, remaining olive oil and season with salt and pepper.
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8
Slice the mushrooms into 1/2-inch thick slices and place in a large bowl with the arugula, fennel, and some salt and pepper.
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9
Drizzle some of the vinaigrette down the sides of the bowl and toss the salad to combine.
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10
Spoon a pool of pesto on one side of a large platter.
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11
Mound the salad on the other side, and garnish everything with fennel fronds.
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12
Place the mushrooms on a large platter, place the fennel over the mushrooms and drizzle with the pesto.
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13
Arrange the arugula around the platter.
