Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese

Ingredients

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

Equipment

• bowl
• whisk
• grill

Directions

1. Heat grill to high.
2. 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.
3. 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.
4. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese.
5. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.
6. small shallot, finely chopped
7. /4 cup sherry vinegar or balsamic vinegar
8. teaspoons Dijon mustard
9. /4 teaspoon kosher salt
10. /4 teaspoon freshly ground black pepper
11. /2 cup olive oil
12. Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
13. small shallot, finely chopped
14. /4 cup sherry vinegar or balsamic vinegar
15. teaspoons Dijon mustard
16. /4 teaspoon kosher salt
17. /4 teaspoon freshly ground black pepper
18. /2 cup olive oil
19. Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.