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Spinach Salad with Smoked Portobellos and Balsamic Vinaigrette

Ingredients

1 clove garlic, chopped
1 tbsp. shallots, chopped
1/4 cup Filippo Berio® Olive Oil
4 tbsp. balsamic vinegar
2 smoked and sliced Portobello mushrooms, room temperature
salt & freshly ground black pepper to taste
1/2 red onion, sliced into rings
2 lbs. fresh spinach, stems removed
2 cups cherry tomatoes, halved

Method

1. In a food processor, blend together the garlic, shallot and balsamic vinegar.
2. Slowly add the Filippo Berio® Olive Oil until emulsified. Season with salt & pepper.
3. Season mushroom with salt & pepper.
4. Place the spinach in the mixing bowl and toss with the vinaigrette.
5. Divide spinach on four plates. Top with mushrooms, red onions and sprinkle cherry tomatoes around the plate.

Smoked Portobellos:
1. Prepare a stove top smoker with 1 tbsp. Hickory chips. Sprinkled with 1 tbsp. Water.
2. Place mushrooms on rack and half close lid. Put smoker on medium high heat.
3. When smoke first appears, close lid. Smoke for 8 minutes.
4. Remove from heat and keep closed for 10 minutes.
5. Remove from smoker and let cool. Slice on the bias.