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 Mushroom & Sage Olive Oil
¾ lbs. – 1lb of spinach leaves washed and stems removed.
Preheat oven to 400 degrees (F).
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.
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.
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.
Cut mushrooms while they are still warm, slice them as thin as you'd like.
Arrange the mushroom on top of the spinach and garnish with the remaining cheese shavings, serve immediately.