Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         portabella mushrooms
   2      tablespoons   olive oil
                        essence
   1 1/2  cups          extra-virgin olive oil
     1/2  cup           balsamic vinegar
   2      teaspoons     minced garlic
     2/3  cup           small diced grilled eggplant
     1/2  cup           chopped kalamata olives
   2      tablespoons   finely chopped basil
                        salt and pepper
   8      cups          fresh spinach -- stemmed and
                        - cleaned
   1      cup           chicory farms feta cheese
   4                    Italian roma tomatoes
                        -- split in half and
                        roasted
  10                    round of grilled flat bread
   1      tablespoon    chopped parsley

Preparation:

Preheat the grill. Season the Portabella mushrooms with the olive oil and Essence. Place on the hot grill and cook for 3-4 minutes on each side. Remove from the grill and slice on the bias. In a mixing bowl, whisk the extra-virgin olive oil and balsamic vinegar together. Add the garlic, eggplant, olives, and basil. Season with salt and pepper. Toss the spinach with the spinach. Season with salt and pepper if needed. Mound the greens in the center of the platter. Lay the mushroom slices across the top of the greens. Crumble the Feta cheese over the mushrooms. Garnish with the roasted tomatoes, flatbread and parsley.