Set smoker with wood of choice between 55° - 85°. Place portobello mushroom on rack and cold smoke for 30 minutes. Remove from smoker and cool and reserve for plating under refrigeration.
Whisk rice wine vinegar and sugar then add red onion and refrigerate overnight.
In a sauté pan over medium high heat add olive oil, tomatoes, salt, and pepper. Cook stirring for 2-3 minutes to blister the skin of the tomatoes. Remove from pan and cool then refrigerate for service.
Warm brilliance butter flavored oil in a saucepan over medium heat to 200°. Add melon ball formed potatoes and cook until a paring knife easily slides into potato. Remove from oil and drain on a towel for service.
Place smoked mushroom cap in center of plate.
Gently toss spring mix with dressing and place on top of the mushroom.
Drape sliced onions on and around greens.
Place poached potatoes and sliced cucumber around salad then sprinkle pecans over the top along with blistered tomatoes and serve.
