Roasted Portobello Salad

Roasted Portobello Salad
Recipe type: Salad
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • ⅔ cup extra virgin olive oil
  • 4 portobello mushrooms (1½ pounds), stems trimmed
  • 8 ounces mixed salad greens
  • 1 small red onion, thinly sliced
  • 4 ounces bleu cheese
  1. Preheat oven to 450 F.
  2. In a medium bowl, whisk together vinegar, mustard, salt and pepper.
  3. Slowly add olive oil, whisking to emulsify.
  4. Set aside ½ cup dressing to toss with the greens.
  5. Place mushrooms, stem side up, on baking sheet. Coat both sides with some of the remaining dressing.
  6. Roast mushrooms, occasionally brushing with more dressing, until they are tender, about 15 minutes.
  7. Toss the mixed greens, onion and cheese with reserved dressing.
  8. Cut portobellos ½-inch thick, and arrange a few slices over each serving.