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1
Preheat the oven to 400F.
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2
Put the mushrooms in a roasting pan or on a rimmed baking sheet, toss with 2 tablespoons of the oil, and season with salt and pepper.
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3
Roast in the oven, stirring a few times, until soft and golden brown, about 25 minutes.
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4
Meanwhile, whisk together the remaining 1/2 cup oil, the vinegar, thyme, and chopped parsley and season with salt and pepper.
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5
Reserve 3 tablespoons of the vinaigrette in a small bowl.
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6
Add the warm mushrooms to the remaining vinaigrette, season with salt and pepper, and stir to combine.
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7
Let the mixture sit at room temperature for at least 30 minutes to marinate.
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8
Put the quinoa grains into a fine-mesh strainer and rinse under cold running water for 1 minute.
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9
Drain well.
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10
Transfer the quinoa to a medium saucepan.
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11
Add 2 cups cold water and 1 tablespoon salt, cover the pot, and bring to a boil over high heat.
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12
Reduce the heat to low and cook until the quinoa is tender and the water has evaporated, about 18 minutes.
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13
Turn off the heat and let stand for 10 minutes without lifting the cover.
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14
Spoon the quinoa into the marinated mushrooms and stir to combine.
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15
Put the greens in a large bowl, toss with the reserved balsamic vinaigrette, and season with salt and pepper.
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16
Divide the greens among 4 large plates and top the greens with some of the quinoa-mushroom salad.
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17
Drizzle the quinoa salad with the truffle oil, if using, season with additional pepper, and garnish with parsley leaves.
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18
Spread some of the caramelized shallots over the toasted bread and top with a slice of cheese.
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19
Place 3 croutons around the perimeter of each plate.
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20
Melt the butter with the oil in a medium saute pan over medium heat.
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21
Add the shallots and cook, stirring occasionally, until softened and golden brown, 20 to 25 minutes.
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22
Add the sugar and vinegar and cook until the mixture thickens and becomes jamlike, about 15 minutes.
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23
If the mixture becomes too thick to spread, stir in a tablespoon or so of water.
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24
Add the thyme and season with salt and pepper.
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25
Remove and let cool to room temperature.
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26
The marmalade will keep for 2 days in a tightly sealed container in the refrigerator.
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27
Bring to room temperature before serving.
