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Vinaigrette:
1/4
tsp salt
1/8
tsp pepper
1
small clove minced garlic
2
tbsps balsamic vinegar
3/4
cup extra virgin olive oil
2/3
cup finely grated parmesan cheese
Salad:
4
med. portabella mushrooms w/o stems
1
med bulb fresh fennel, green top and tough outer leaves
removed
6
packed cups young spinach leaves
Parmesan cheese
Preheat oven to 375. Combine the vinaigrette
ingredients in jar and shake. Lay the mushrooms on
baking dish, brush with 2 tbls of vinaigrette. Roast in
oven for 20-30 minutes. Slive the fennel lengthwise
into paper thin slices. Arrange on plates. Pour 3/4 of
vinaigrette into large bowl, add spinach, toss. Put
spinach on top on fennel. Slice mushrooms while still
warm and place on top of spinach. Add cheese and
remaining vinaigrette. Serve.
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