Grilling: Wilted Spinach And Portobello Salad Recipe

1. 1

   Light one chimney full of charcoal. While the charcoal is lighting, brush the mushrooms with the safflower oil and sprinkle with the sage and pepper, set aside.

2. 2

   Whisk together the walnut oil, lemon juice, and red wine vinegar in a small bowl and set aside.

3. 3

   When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Place a cast iron skillet on the grill. When heated up, place the walnuts in the skillet and cook until lightly browned and fragrant, 3 to 5 minutes, stirring nuts frequently. Remove the skillet from the grill and coarsely chop the walnuts.

4. 4

   Place the mushrooms on the grill, gill side down, and cook until lightly browned, about 3 minutes. Flip and continue to cook until browned and just tender, about 3 to 4 minutes longer. Remove from the grill and slice into 1/4 inch strips.

5. 5

   Place the spinach leaves in a grill basket, and sprinkle with 1/2 of the the vinaigrette. Place the basket on the grill and cook until the leave are slightly wilted, about 3 minutes on each side.

6. 6

   To assemble the salad, place 1/4 of the spinach leaves on each plate, add a few strips of the mushrooms, sprinkle with the walnuts, and dress with remaining vinaigrette to taste.

* Per serving · 4 servings · Values may vary.

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