Grilled Mushroom Salad With Mustard Shallow Vinaigrette

1. 1

   To prepare the mushrooms, whisk together the 3 tablespoons of olive oil with the garlic, herbs, lemon juice, salt and pepper in a large bowl. Toss the mushroom caps in the marinade and grill over medium low heat until cooked, about 2-3 minutes per side. While mushroom are still warm, slice into large chunky slices. Combine with the arugula and toss with the vinaigrette.

2. 2

   Vinaigrette:

3. 3

   Process the vinegar, mustard, honey, shallots, salt and pepper in a small food processor until finely chopped. With the processor running, add the oil in a small stream until fully incorporated.

* Per serving · 4 servings · Values may vary.

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