Ingredients

• 12 medium-sized portobello mushroom caps, wiped clean
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 pound baby spinach, washed and dried
• 4 ounces manchego cheese, thinly sliced into 8 pieces
• Sherry Vinaigrette, recipe follows
• 2 tablespoons finely chopped fresh chives, for garnish, optional

Instructions

1. Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.
2. Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.
3. 1 small shallot, finely chopped
4. 1/4 cup sherry vinegar or balsamic vinegar
5. 2 teaspoons Dijon mustard
6. 1/4 teaspoon kosher salt
7. 1/4 teaspoon freshly ground black pepper
8. 1/2 cup olive oil
9. Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
10. 1 small shallot, finely chopped
11. 1/4 cup sherry vinegar or balsamic vinegar
12. 2 teaspoons Dijon mustard
13. 1/4 teaspoon kosher salt
14. 1/4 teaspoon freshly ground black pepper
15. 1/2 cup olive oil
16. Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.