Grilling: Wilted Spinach And Portobello Salad Recipe

Light one chimney full of charcoal. While the charcoal is lighting, brush the mushrooms with the safflower oil and sprinkle with the sage and pepper, set aside.
Whisk together the walnut oil, lemon juice, and red wine vinegar in a small bowl and set aside.
When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Place a cast iron skillet on the grill. When heated up, place the walnuts in the skillet and cook until lightly browned and fragrant, 3 to 5 minutes, stirring nuts frequently. Remove the skillet from the grill and coarsely chop the walnuts.
Place the mushrooms on the grill, gill side down, and cook until lightly browned, about 3 minutes. Flip and continue to cook until browned and just tender, about 3 to 4 minutes longer. Remove from the grill and slice into 1/4 inch strips.
Place the spinach leaves in a grill basket, and sprinkle with 1/2 of the the vinaigrette. Place the basket on the grill and cook until the leave are slightly wilted, about 3 minutes on each side.
To assemble the salad, place 1/4 of the spinach leaves on each plate, add a few strips of the mushrooms, sprinkle with the walnuts, and dress with remaining vinaigrette to taste.