In a small bowl, mix the porcini salt, paprika, garlic, thyme, red pepper, and black pepper. Set the dry rub aside. Drizzle olive oil and sherry vinegar onto both sides of the mushrooms and then coat generously in the dry rub; reserve about 1/3 of the rub. Set mushrooms aside in the fridge for at least 30 minutes or until ready to grill.

Place potatoes onto a baking sheet. Preheat your oven to 350°F. Drizzle clean potatoes with olive oil and sprinkle with the remaining dry rub. Place potatoes into the oven for 30 minutes or until tender. Remove and set aside.

Just before you are ready to eat, preheat the outdoor grill to high. Grill mushrooms for about 5 minutes per side or until well-marked by the grill grates. Toss cooked potatoes onto the grill to warm them through.

In a medium bowl, toss the arugula, vinaigrette, tomatoes, and shallot together until greens are well coated. Plate mushrooms and potatoes. Top each mushroom with dressed salad and garnish with cheese. (Serves 2.)

*S