1 1/2 cups roasted Portobello mushrooms, thinly sliced
1/2 a medium red onion, thinly sliced, about 1/2 cup
14 cups spinach, or if you can find it, 12 cups spinach and 2 to 3 cups escarole (a bitter green)
3 T balsamic vinegar (Daniel and I agreed next time I'd try 4 T as we like a bit more zing)
1/2 tea. minced garlic
1/2 tea. salt
freshly ground pepper
pint of grape tomatoes
2 tablespoons pine nuts, toasted
1 T chopped fresh mint
1/4 cup extra virgin olive oil
1 oz Parmesan cheese, grated, about 1/3 cup
To make the roasted mushrooms, preheat your oven or toaster oven to 400. Place the sliced mushrooms on a baking sheet and drizzle with a little bit of olive oil and sprinkle with salt and pepper. Cook for 10 minutes, flip them over, and cook for another 10.
Cover the onions with cold water and set aside for 10 to 15 minutes.
Toast your pine nuts either in a toaster oven or in a small skillet. You just want them to turn a little brown and they'll start to smell nutty.
Wash and dry greens if not already prewashed bagged spinach. Drain the onions and give them a good shake to remove excess water. Combine the vinegar, garlic, salt, pepper, and mint in a very large bowl. Whisk it around a little bit. Add the greens, tomatoes, onions, mushrooms, and pine nuts. Heat the oil in a small skillet until just below the point of smoking, when the first wisp of vapor appears. Pour it over the salad, using metal tongs to toss, sprinkling in the Parmesan as you go. Serve immediately.