Portobello Tricolor in Pesto Vinaigrette
Recipe by Chef Victor Garcia, Cafe Highland Park, Dallas
1 large portobello mushroom
8oz spinach leaves
1 Roma tomato (1/4 inch slices)
2oz goat cheese
Brush portobello mushroom with olive oil and sprinkle with 1 ounce chopped basil, salt, and pepper. Place on a baking sheet and bake in 350 degree oven for 10 minutes. While the mushroom is in the oven steam the spinach leaves until thoroughly wilted. Slice the portobello mushroom and place in the middle of the plate. Cut the steamed spinach coarsely and place on top of the mushroom. Roll the goat cheese in a ball and press to form into small pancake shape. Arrange the goat cheese between two slices of tomato and place on top of the spinach. Pour pesto vinaigrette around the plate.
5oz fresh basil
2 cloves garlic
2 tbsp parmesan cheese
1 tbsp toasted pine nuts
1/2 cup olive oil
1/4 cup white wine vinegar
salt and pepper to taste
Place garlic, parmesan cheese, pine nuts, rest of the basil, and white wine vinegar in a blender and blend for about 1/2 minute (until completely blended). Add the olive oil very slowly in a thin trickle. Salt and pepper to taste.