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1
Light a grill or heat a grill pan.
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2
Coat the mushroom caps with 3 tablespoons of the olive oil and season with salt and pepper.
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3
Grill the mushrooms, until deeply browned and crisp, about 5 minutes per side.
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4
Transfer to a large shallow dish to cool.
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5
Cut the caps in half, then thinly slice them crosswise; return to the dish.
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6
Grill the peppers until charred all over.
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7
Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes.
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8
Remove the charred skins, seeds and stems.
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9
Cut the peppers into 1/2 -inch strips, removing the ribs, and add to the mushrooms.
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10
In a bowl, combine the remaining 3/4 cup of olive oil with the vinegar, 3 of the garlic cloves, the thyme, basil and 2 teaspoons of pepper.
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11
Pour all but 1/4 cup of the marinade over the mushrooms and peppers and season lightly with salt and pepper.
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12
Let marinate at room temperature for 1 to 3 hours.
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13
Drain before using.
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14
In a small saucepan, boil the wine with the remaining 1 garlic clove until reduced to 2 tablespoons, about 7 minutes.
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15
Add the cream and bring to a boil.
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16
Remove the pan from the heat and stir in the shredded cheese.
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17
Whisk over moderate heat until the fondue is smooth.
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18
Season with salt and pepper.
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19
In a large bowl, toss the spinach with the reserved 1/4 cup of marinade and mound on plates.
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20
Arrange the mushrooms, peppers and prosciutto alongside.
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21
Top with the sliced Fontina.
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22
Briefly reheat the fondue, whisking constantly until smooth.
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23
Drizzle the spinach with the fondue and serve the salad at once.
