Mixed Greens with Dijon Vinaigrette and Roasted Portabellos


For the dressing:

1 clove garlic, finely minced

1 tbsp. Dijon mustard

¼ tsp. kosher salt

Pinch ground black pepper

¼-½ cup red wine vinegar*

½ 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

*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.


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.  

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.  

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.  

Printed from Annie’s Eats