Today I want to share a simple, luxurious, healthy salad I've been a lot making recently. It's simple to make–quarter or halve six or so mushrooms, drizzle with oil and sprinkle with salt, roast or broil them in a really hot oven (I just use a toaster oven at 500 degrees) for about 7-10 minutes so that they char a little bit, and serve on top of baby spinach leaves. Dress with lemon juice, your best olive oil, and some salt and "fresh cracked black," as my least favorite chef, Guy Fieri, likes to say. Then make it look really nice by shaving some parmesan onto it with a vegetable peeler.