North Texas GIG

Soups & Salads

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Spinach, Fennel & Portobello Mushroom Salad

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.