Dear customers, we are very sorry to announce that due to supply chain issues , some products are not available at this moment. Please check availability prior to your order placement. We appreciate your understanding.

Spinach, Portobello – Sage Salad

Spinach, Portobello – Sage Salad

Yields1 Serving
Cook Time20 mins
DifficultyIntermediate
YOU'LL NEED
 1 cup Grated hard Gouda (or cheese of your choice)
 4 Portobello mushrooms – stems removed
 1 Bulb of fennel (green top removed)
 1 Minced garlic clove
 2 tbsp Traditional Balsamic Vinegar
 2 tsp Kosher Salt Freshly Ground Black Pepper
 ¾ cup Sage Fused Olive Oil
 Spinach leaves washed and stems removed
PREPARATION
1

. 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

Ingredients

 1 cup Grated hard Gouda (or cheese of your choice)
 4 Portobello mushrooms – stems removed
 1 Bulb of fennel (green top removed)
 1 Minced garlic clove
 2 tbsp Traditional Balsamic Vinegar
 2 tsp Kosher Salt Freshly Ground Black Pepper
 ¾ cup Sage Fused Olive Oil
 Spinach leaves washed and stems removed

Directions

1

. 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

Spinach, Portobello – Sage Salad