Roasted Portobello Salad with Blue Cheese

1. 1

   Preheat oven to 450F.

2. 2

   In a small bowl, whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

3. 3

   Slowly add olive oil, whisking to emulsify.

4. 4

   Reserve 1/2 cup dressing to toss with the greens.

5. 5

   Place mushrooms on a baking sheet.

6. 6

   Coat both sides with some of the remaining dressing (see below).

7. 7

   Roast mushrooms, stem sides up, brushing with more dressing every 5 minutes, until they are tender, about 15 minutes.

8. 8

   Toss the endive, mesclun, onion, and blue cheese with reserved dressing, and divide among four salad bowls.

9. 9

   Slice mushrooms 1/2 inch thick, and arrange pieces over each serving.

10. 10

    Serve immediately.

11. 11

    A pastry brush is the best tool for coating the mushrooms with dressing, before and as they cook.

* Per serving · 4 servings · Values may vary.

No additional tips available.