SPINACH, FENNEL AND PORTOBELLO SALAD

Spinach, Fennel and Portobello Salad image

Provided by Molly O'Neill

Categories lunch, weekday, salads and dressings

Time 35m

Yield 4 servings

Number Of Ingredients 9

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Ingredients

1 8-ounce piece Parmesan cheese
1 small clove garlic, minced
2 tablespoons quality balsamic vinegar
2 teaspoons salt
Freshly ground black pepper
3/4 cup extra-virgin olive oil
4 medium (5-inch) portobello mushrooms, stems removed
1 medium bulb fennel, green top removed
3/4 pound young, tender spinach leaves, washed and stems removed

Steps:

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.
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.
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.
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.

Nutrition Facts : @context http, Calories 647, UnsaturatedFat 39 grams, Carbohydrate 15 grams, Fat 56 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 15 grams, Sodium 888 milligrams, Sugar 6 grams, TransFat 0 grams