Spinach Salad With Prosciutto Portobellos And Cheese Fondue

Ingredients

• 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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