Farmers Market Salad With Aged Gouda And Roasted Portabellas
- 3/4 pounds sliced portabella mushrooms
- 1/2 cup extra-virgin olive oil, divided
- 3 tablespoons red-wine vinegar
- 1 teaspoon Dijon mustard
- 10 cups mixed spicy greens such as mustard, arugula, tatsoi, mizuna, and watercress
- 1 cup coarsely grated aged Gouda cheese
- Preheat oven to 425u0b0F with rack in middle.
- Toss mushrooms with 3 tablespoon oil and 1/4 teaspoon each of salt and pepper in a bowl. Roast in 1 layer in a 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms.
- Whisk together vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 5 tablespoons oil in a bowl until combined. Toss mushrooms, greens, and cheese with enough dressing to coat.
portabella mushrooms, extravirgin olive oil, redwine vinegar, mustard, arugula, gouda cheese
Taken from www.epicurious.com/recipes/food/views/farmers-market-salad-with-aged-gouda-and-roasted-portabellas-354521 (may not work)