Portabella Salad With Balsamic Vinaigrette

Recipe by CountryLady
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MUSHROOMS: Cut stems off mushrooms& reserve for another use (soup?) or discard.
  • Using a spoon, carefully scrape gills off mushroom caps& discard; brush top of caps.
  • Brush small roasting pan with some of the oil& sprinkle with half the salt.
  • Place mushrooms in pan, drizzle with remaining oil, sprinkle with remaining salt& pepper.
  • Place 2 or 3 slices of garlic& 2 sprigs of thyme on each mushroom.
  • Roast in preheated 450F oven until tender, about 10 minutes.
  • Let cool; discard garlic& thyme.
  • This may be refrigerated for up to 3 days.
  • VINAIGRETTE: Whisk vinegar with mustard.
  • Slowly drizzle in the oil, whisking continuously, until emulsified.
  • Whisk in seasonings.
  • This can be made ahead& refrigerated for up to 3 days.
  • ASSEMBLY: Toss spinach& arugula with vinaigrette in a large bowl.
  • Divide among 4 dinner plates, top with mushrooms, proscuitto& cheese.
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