ROASTED PORTOBELLO SALAD WITH BLUE CHEESE

Roasted Portobello Salad with Blue Cheese image

Yield serves 4 as a starter

Number Of Ingredients 9

3 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
2/3 cup olive oil
4 large portobello mushrooms (1 1/2 pounds), stems removed, caps cleaned
3 heads endive, sliced crosswise 1/2 inch thick (about 4 cups)
8 ounces mesclun or mixed salad greens (about 10 cups)
1 small red onion, halved and thinly sliced
4 ounces blue cheese, crumbled

Steps:

Preheat oven to 450°F. In a small bowl, whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly add olive oil, whisking to emulsify. Reserve 1/2 cup dressing to toss with the greens.
Place mushrooms on a baking sheet. Coat both sides with some of the remaining dressing (see below). Roast mushrooms, stem sides up, brushing with more dressing every 5 minutes, until they are tender, about 15 minutes.
Toss the endive, mesclun, onion, and blue cheese with reserved dressing, and divide among four salad bowls. Slice mushrooms 1/2 inch thick, and arrange pieces over each serving. Serve immediately.
Coating Mushrooms
A pastry brush is the best tool for coating the mushrooms with dressing, before and as they cook.

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