Recipe
Roasted Portobello Salad With Blue Cheese Recipe
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- 8 oz mesclun or mixed salad greens (about 10 c) .
- 4 portabella mushrooms, stems trimmed (1 1/2 lbs) .
- 3 heads endive, sliced crosswise 1/2 inch thick (about 4 c) .
- 3 tbsps red wine vinegar (or balsamic) .
- 1 tbsp dijon-style mustard .
- 4 oz blue cheese .
- salt & pepper .
- 2/3 c olive oil
Directions
- Step #1 Preheat oven to 450*F.
- Step #2 In a medium bowl, mustard, 1/4 tsp salt, whisk together vinegar, & 1/4 tsp pepper.
- Step #3 Slowly add olive oil, whisking to emulsify.
- Step #4 Set aside 1/2 c dressing to toss with the greens.
- Step #5 Place the mushrooms, stem side up, on a baking sheet.
- Step #6 Coat both sides with some of the remaining dressing.
- Step #7 Roast mushrooms, until they are tender, brushing with more dressing every five mins, about 15 mins.
- Step #8 Toss the endive, onion, & cheese with the reserved dressing, mesclun (or mixed greens), & divide among 4 salad bowls.
- Step #9 Cut portobellos 1/2 inch thick, & arrange a few slices over each serving.
- Enjoy the Roasted Portobello Salad With Blue Cheese recipe
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