Roasted Portobello Salad With Blue Cheese Recipe

Print Recipe

Ingredients

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

Viewing Roasted Portobello Salad With Blue Cheese Receipe