Mixed Greens with Dijon Vinaigrette and Roasted Portabellos
(from Eprusse’s recipe box)
Source: Annies-eats.com
Ingredients
- Ingredients:
- For the dressing:
- 1 clove garlic, finely minced
- 1 tbsp. Dijon mustard
- 1/4 tsp. kosher salt
- Pinch ground black pepper
- 1/4-1/2 cup red wine vinegar*
- 1/2 cup extra virgin olive oil
- For the roasted mushrooms:
- 2 full-size portabello mushroom caps, wiped clean
- Olive oil
- Kosher salt
- Ground black pepper
- For the salad:
- Mixed greens, rinsed and dried
- Shaved Parmesan cheese
- Cherry or grape tomatoes
Directions
-
Start with ¼ cup of vinegar and add more as desired to taste. The more tart you like your vinaigrette, the more vinegar you will want to use.
-
Directions:
-
To make the dressing, combine all of the ingredients in a jar or bottle with a secure lid. Shake well so the ingredients are well combined and emulsified.
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To make the mushrooms, preheat the oven to 425˚ F. Slice the portobello caps about ½-inch thick. Add to a bowl and toss with a bit of olive oil, just enough to coat lightly (about 2 tablespoons). Season with salt and pepper. Spread in a single layer on a baking sheet. Roast, flipping halfway through baking, about 15 minutes total.
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While the mushrooms are roasting, portion the mixed greens between serving plates. Top with shaved Parmesan and tomatoes. Top with the warm mushrooms and drizzle with the vinaigrette.