Spinach Salad with Manchego Cheese & Grilled Portobello Mushrooms


We are pleased to share this recipe with you from one of our awesome club members! We love to learn how you use our products at home, and this spinach salad recipe showcases 3 different Estate Olive Oils! Thanks for sharing Michael!

Ingredients for the Salad
1/2 pound baby spinach, washed and dried
2 portobello mushroom caps, medium sized, wiped clean
1 bunch green onions, diced
1/8 cup Round Pond Meyer Lemon Olive Oil
1/8 cup Round Pond Italian Varietal Extra Virgin Olive Oil
1/4 cup pancetta bits, fried until crisp, then drained
1/4 pound shaved (not finely grated) Manchego cheese
2 Tbsp chopped chives as garnish (optional)
Blood Orange Vanilla & Fig Balsamic Vinaigrette (ingredients below)
Salt and pepper to taste

For the Vinaigrette
1/2 cup Round Pond Blood Orange Olive Oil
1/4 cup Vanilla & Fig Balsamic Vinegar
2 tsp Dijon mustard
1/4 tsp sea salt
1/4 tsp white pepper
1 small shallot, finely chopped

For the Portobello Mushrooms
Heat grill to high. Whisk together the Meyer Lemon Olive Oil and Italian Varietal Olive Oil, then brush olive oil mixture on both sides of the portobello caps. Season with salt and pepper. Grill approximately 4 minutes per side. Place mushrooms on plate underside of cap up. Sprinkle caps with shaved ¼ of the Manchego cheese while caps are still warm.

For the Vinaigrette
Whisk together all ingredients except Blood Orange Olive Oil. Slowly whisk in oil until emulsified.

Final Spinach Salad Assembly
Place spinach, green onions, and pancetta bits in bowl. Dress salad with the Blood Orange Vanilla Fig Balsamic Vinaigrette. Mound dressed spinach salad in the portobello cap. Top with the rest of the shaved Manchego cheese. Garnish with chives (optional).

Serves 2
Recipe by Michael Brink, Round Pond Club Member

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