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Spinach Salad With Prosciutto, Portobellos And Cheese Fondue


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4 large Portobello mushrooms (about 1 pound), stemmed

3/4 cup plus 3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

2 red or yellow bell peppers

1/4 cup sherry vinegar

4 garlic cloves, crushed

2 thyme sprigs

1 basil sprig

1/2 cup dry white wine

3/4 cup heavy cream

1 1/2 cups shredded Italian Fontina (5 ounces), plus 4 ounces thinly sliced

8 cups lightly packed baby spinach

8 thin slices of prosciutto (4 ounces)

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