Roasted Portabella Salad with Bleu Cheese

• 3 tbsp red wine vinegar
• 1 tbsp dijon mustard
• 1 salt and pepper
• 2/3 cup olive oil
• 4 portabella mushrooms, stms trimmed
• 3 head endive, sliced crosswise
• 8 oz mixed salad greens
• 1 small red onion, sliced
• 4 oz bleu cheese

1. preheat oven to 450F
2. In a medium bowl, whisk together vinegar, mustard, 1/4 tsp salt, and 1/4 tsp pepper.
3. Slowly add olive oil, whisking to emulsify.
4. Set aside 1/2 cup dressing to toss with.
5. the greens.
6. Place mushrooms, stem side up, on a baking sheet.
7. Coat both sides with some of the remaining dressing.
8. Roast mushrooms, brushing with more dressing, and divide among salad bowls.
9. Cut Portabello's 1/2 " thick, and arrange a few slices over ea serving.

red wine vinegar, mustard, salt, olive oil, portabella mushrooms, endive, red onion, bleu cheese

Taken from cookpad.com/us/recipes/332702-roasted-portabella-salad-with-bleu-cheese (may not work)