Cajun Portobello Salad

• 1/2 cup red wine vinegar
• 1/2 cup balsamic vinegar
• 1/2 cup tomato juice
• 2 tablespoon olive oil
• 2 tablespoon Dijon mustard
• 2 tablespoons stone-ground mustard
• 1/4 teaspoon coarsely ground pepper
• 4 portobello mushroom caps (about 5 inches wide)
• 1 tablespoon Cajun seasoning for steak
• 2 teaspoons olive oil
• 16 cups gourmet salad greens
• Tomatos
• thinly sliced red onion,
• 1 (15-ounce) can cannellini or other white beans, rinsed and drained
• blue cheese

1. Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.
2. Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices.
3. Arrange salad greens on plate and top with mushroom slices, tomato wedges, and onion rings. Sprinkle with beans and blue cheese. Drizzle the reserved marinade evenly over salads.

red wine vinegar, balsamic vinegar, tomato juice, olive oil, mustard, stoneground mustard, ground pepper, portobello mushroom caps, cajun seasoning for steak, olive oil, gourmet salad, tomatos, red onion, other white beans, blue cheese

Taken from www.epicurious.com/recipes/member/views/cajun-portobello-salad-50072813 (may not work)