Portabella Salad With Balsamic Vinaigrette

• 4 large portabella mushrooms
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 garlic clove, thinly sliced
• 8 sprigs fresh thyme
• 2 bunches spinach (or 1 of each) or 2 bunches arugula (or 1 of each)
• 5 ounces thinly sliced prosciutto
• 1/2 cup shaved parmesan cheese (or goat cheese or feta)
• balsamic vinaigrette
• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons Dijon mustard
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper

1. MUSHROOMS: Cut stems off mushrooms& reserve for another use (soup?) or discard.
2. Using a spoon, carefully scrape gills off mushroom caps& discard; brush top of caps.
3. Brush small roasting pan with some of the oil& sprinkle with half the salt.
4. Place mushrooms in pan, drizzle with remaining oil, sprinkle with remaining salt& pepper.
5. Place 2 or 3 slices of garlic& 2 sprigs of thyme on each mushroom.
6. Roast in preheated 450F oven until tender, about 10 minutes.
7. Let cool; discard garlic& thyme.
8. This may be refrigerated for up to 3 days.
9. VINAIGRETTE: Whisk vinegar with mustard.
10. Slowly drizzle in the oil, whisking continuously, until emulsified.
11. Whisk in seasonings.
12. This can be made ahead& refrigerated for up to 3 days.
13. ASSEMBLY: Toss spinach& arugula with vinaigrette in a large bowl.
14. Divide among 4 dinner plates, top with mushrooms, proscuitto& cheese.

portabella mushrooms, extra virgin olive oil, salt, pepper, garlic, thyme, bunches spinach, parmesan cheese, balsamic vinaigrette, balsamic vinegar, mustard, extra virgin olive oil, salt, white pepper

Taken from www.food.com/recipe/portabella-salad-with-balsamic-vinaigrette-89483 (may not work)