Coat jalapeños with olive oil and sea salt then roast at 375 degrees Fahrenheit for 25-30 minutes or until fully cooked with some mild browning or blackening. Remove and let cool.
Wearing gloves, slice down the center of the roasted jalapeños, remove top, deseed by removing the center vein where all of the seeds are attached.
Prepare the marinade/dressing by blending the garlic, roasted jalapeños, olive oil, lemon juice, lime juice and salt in a food processor(or high speed blender, using tamper) or use a hand held immersion blender) until garlic is finely “minced”. The oil will emulsify and blend with citrus juices.
Cut the tomatoes in half and place them on a baking sheet pan. Spoon the marinade over them, make sure they are fully coated (all sides). Spoon extra amount over center of tomato. Roast for 30 minutes at 375 degrees.
Prepare mushrooms by cleaning them with a soft bristle brush or towel to remove dirt or excess sediment, then remove the center stems, and coat them thoroughly with the dressing. Place them mushroom top down so that you can stuff the center.
Place cheese (Regular or Vegan) in the cavity of the shrooms. Spoon more dressing over the top of the cheese and place in the oven at 375 degrees for 20 minutes.
Prepare the spinach by washing it and running it through a salad spinner or gently drying with a towel.
Lightly dress the spinach with the roasted jalapeño lime dressing by spooning it over in a large bowl and mixing with hands or salad serving utensils.
Assemble components of salad together on a plate: spinach, mushroom on top and placing the semi dried marinated tomatoes wherever you would like on the plate.
Optional: dress up this salad with edible flowers, as pictured.
