Spinach, Fennel and Portobello Salad

1. 1

   Preheat oven to 375 degrees.

2. 2

   With a cheese slicer or vegetable peeler, shave 12 very thin strips from the cheese.

3. 3

   Transfer shavings to a plate, cover with plastic wrap; set aside.

4. 4

   Finely grate a portion of remaining cheese to equal 2/3 cup.

5. 5

   To make the vinaigrette, combine the garlic, vinegar, salt and a few grinds of pepper in a large bowl.

6. 6

   Slowly whisk in the oil.

7. 7

   Whisk in the grated cheese.

8. 8

   Lay mushrooms on a baking sheet gill-side down and brush with 3 tablespoons of vinaigrette.

9. 9

   Roast in oven for 20 to 30 minutes, or until mushrooms are very tender.

10. 10

    Meanwhile, using a mandoline or vegetable peeler, shave the fennel into paper-thin slices.

11. 11

    Arrange slices around the edge of a large platter; drizzle with half of the remaining vinaigrette.

12. 12

    Add the spinach to bowl with the rest of the vinaigrette and toss.

13. 13

    Pile the spinach in the center of platter.

14. 14

    While the mushrooms are still warm, slice them thinly on the bias.

15. 15

    Arrange on top of the spinach, garnish with cheese shavings and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.