Roasted Portobello Salad With Blue Cheese |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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An awesome salad that comes from my catering partner Jimmy. Everytime he serves this, it amaze me how fast it disappears. We love it and hope you do too. Ingredients:
3 tablespoons red wine vinegar |
1 tablespoon spicy mustard |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2/3 cup olive oil |
4 portobello mushrooms, stems trimmed |
4 cups endive sliced 1/2 thick |
10 cups mixed salad greens |
1 small red onion thinly sliced |
4 ounces blue cheese |
Directions:
1. Preheat oven to 450.
2. In medium bowl whisk together vinegar, mustard, salt and pepper.
3. Slowly add olive oil whisking to emulsify.
4. Set aside 1/2 cup dressing to toss with the greens.
5. Place mushrooms stem side up on a baking sheet.
6. Coat both sides with some of the remaining dressing.
7. Roast mushrooms brushing with dressing every five minutes for 15 minutes.
8. Toss the endive, mixed greens, onion and cheese with reserved dressing.
9. Divide among salad bowls.
10. Cut portobellos 1/2 thick and arrange a few slices over each serving.
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