Portobello Salad With Balsamic Vinaigrette

Ingredients

• 4 large portabella mushrooms
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, thinly sliced
• 8 sprigs fresh thyme
• 2 bunches spinach or arugula (or 1 of each)
• 5 ounces thinly sliced prosciutto
• 1/2 cup shaved parmesan cheese (or goat cheese or feta)

balsamic vinaigrette

• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons Dijon mustard
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper

Directions

1. 1

   MUSHROOMS: Cut stems off mushrooms& reserve for another use (soup?) or discard.

2. 2

   Using a spoon, carefully scrape gills off mushroom caps& discard; brush top of caps.

3. 3

   Brush small roasting pan with some of the oil& sprinkle with half the salt.

4. 4

   Place mushrooms in pan, drizzle with remaining oil, sprinkle with remaining salt& pepper.

5. 5

   Place 2 or 3 slices of garlic& 2 sprigs of thyme on each mushroom.

6. 6

   Roast in preheated 450F oven until tender, about 10 minutes.

7. 7

   Let cool; discard garlic& thyme.

8. 8

   This may be refrigerated for up to 3 days.

9. 9

   VINAIGRETTE: Whisk vinegar with mustard.

10. 10

    Slowly drizzle in the oil, whisking continuously, until emulsified.

11. 11

    Whisk in seasonings.

12. 12

    This can be made ahead& refrigerated for up to 3 days.

13. 13

    ASSEMBLY: Toss spinach& arugula with vinaigrette in a large bowl.

14. 14

    Divide among 4 dinner plates, top with mushrooms, proscuitto& cheese.