. 1 cup of grated hard Gouda (or cheese of your choice),
. divide into 2/3 cup and 1/3 cups.
. 4 medium Portobello mushrooms – stems removed
. 1 medium bulb of fennel (green top removed
. 1 small minced garlic clove
. 2 tablespoons of Traditional Balsamic Vinegar
. 2 teaspoons of Kosher salt
. Freshly ground black pepper
. ¾ cup of Sage Fused Olive Oil
. ¾ lbs. – 1lb of spinach leaves washed and stems removed
. Preheat oven to 400 degrees (F)

1. Make vinaigrette – combine the Traditional Balsamic Vinegar, garlic, salt,
black pepper in a large bowl. Slowly whisk in the Sage Fused Olive Oil and
the 2/3 cup of grated cheese.

2. Place mushrooms on a baking sheet gill-side down and brush with 3-4
tablespoons of the vinaigrette. Roast for 25-30 minutes in the oven until the
mushrooms are tender

3. Shave fennel into paper thin slices and drizzle the remaining half of the
vinaigrette. Add spinach to a bowl with the rest of the vinaigrette and toss.
Place spinach in the center of platter in the form of a pile.

4. Cut mushrooms while they are still warm, slice them thinly on the bias.
Arrange the mushroom on top of the spinach and garnish with the
remaining cheese shavings, serve immediately