On Tap Oil & Vinegar Recipe Detail

Spinach, Portobello, Sage Salad

with Sage Olive Oil & Traditional Balsamic

Ingredients:

• 1 cup of grated hard Gouda (or cheese of your choice), divided
• 4 medium Portobello mushrooms, stems removed
• 1 medium bulb fennel, green top removed
• 1 small garlic clove, minced
• 2 Tbsp Traditional Balsamic
• 2 tsp Kosher salt
• Fresh ground black pepper
• 3/4 cup Sage Olive Oil
• 3/4 – 1 lb spinach leaves, washed, stems removed

Directions:

Preheat oven to 400°F.

Make vinaigrette: Combine Traditional Balsamic, garlic, salt, black pepper in large bowl. Slowly whisk in Sage Olive Oil and 2/3 cup grated cheese.

Place mushrooms on baking sheet gill-side down and brush with 3-4 Tbsp vinaigrette. Roast 25-30 minutes until mushrooms are tender.

Shave fennel into paper thin slices and drizzle with half of remaining vinaigrette. Add spinach to a bowl with rest of vinaigrette and toss. Add fennel, toss. Cut mushrooms while still warm by slicing thinly on bias.

Pile spinach mixture in center of platter. Arrange mushrooms on top and garnish with remaining cheese shavings. Serve immediately.