Spinach, Fennel and Portobello Salad

Ingredients

• 1 8-ounce piece Parmesan cheese
• 1 small clove garlic, minced
• 2 tablespoons quality balsamic vinegar
• 2 teaspoons salt
• Freshly ground black pepper
• ¾ cup extra-virgin olive oil
• 4 medium (5-inch) portobello mushrooms, stems removed
• 1 medium bulb fennel, green top removed
• ¾ pound young, tender spinach leaves, washed and stems removed

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    618 calories; 55 grams fat; 14 grams saturated fat; 33 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 23 grams protein; 38 milligrams cholesterol; 2025 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 375 degrees. With a cheese slicer or vegetable peeler, shave 12 very thin strips from the cheese. Transfer shavings to a plate, cover with plastic wrap; set aside. Finely grate a portion of remaining cheese to equal 2/3 cup.
2. To make the vinaigrette, combine the garlic, vinegar, salt and a few grinds of pepper in a large bowl. Slowly whisk in the oil. Whisk in the grated cheese.
3. Lay mushrooms on a baking sheet gill-side down and brush with 3 tablespoons of vinaigrette. Roast in oven for 20 to 30 minutes, or until mushrooms are very tender.
4. Meanwhile, using a mandoline or vegetable peeler, shave the fennel into paper-thin slices. Arrange slices around the edge of a large platter; drizzle with half of the remaining vinaigrette. Add the spinach to bowl with the rest of the vinaigrette and toss. Pile the spinach in the center of platter. While the mushrooms are still warm, slice them thinly on the bias. Arrange on top of the spinach, garnish with cheese shavings and serve immediately.

35 minutes