Grilled Mushroom Salad With Arugula

• 1/2 cup Champagne vinegar
• 2 teaspoons sugar
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup finely chopped shallots (4 small)
• 1 cup extra-virgin olive oil
• 1/2 pound whole fresh portabella mushrooms, stems discarded
• 1/2 pound fresh shiitake mushrooms, stems discarded
• 1/2 pound fresh cremini mushrooms, trimmed
• 3/4 pound fresh chanterelle mushrooms, trimmed
• 1/2 pound baby arugula, or regular arugula torn into bite-size pieces (16 cups)
• 2/3 cup Parmigiano-Reggiano shavings (made with a vegetable peeler from a 2-oz piece)
• a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

1. Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.
2. Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
3. Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
4. Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
5. Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.

vinegar, sugar, salt, black pepper, shallots, extravirgin olive oil, fresh portabella mushrooms, shiitake mushrooms, cremini mushrooms, chanterelle mushrooms, arugula, shavings, grill pan

Taken from www.epicurious.com/recipes/food/views/grilled-mushroom-salad-with-arugula-235788 (may not work)