Grilled Mushroom Salad With Mustard Shallow Vinaigrette

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, coarsely chopped
• 1 teaspoon fresh oregano, coarsely chopped
• Juice of 1/2 lemon
• Salt and pepper
• 1 pound large shiitake caps, cleaned
• 2 cups torn arugula leaves
• Vinaigrette:
• 1/4 cup Champagne vinegar
• 3 tablespoons Dijon mustard
• 1 tablespoon honey
• 4 large shallots, thinly sliced (1/4 cup)
• Salt and pepper
• 3/4 cup olive oil

1. To prepare the mushrooms, whisk together the 3 tablespoons of olive oil with the garlic, herbs, lemon juice, salt and pepper in a large bowl. Toss the mushroom caps in the marinade and grill over medium low heat until cooked, about 2-3 minutes per side. While mushroom are still warm, slice into large chunky slices. Combine with the arugula and toss with the vinaigrette.
2. Vinaigrette:
3. Process the vinegar, mustard, honey, shallots, salt and pepper in a small food processor until finely chopped. With the processor running, add the oil in a small stream until fully incorporated.

olive oil, garlic, fresh thyme, fresh oregano, lemon, salt, shiitake caps, arugula, vinaigrette, vinegar, mustard, honey, shallots, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/grilled-mushroom-salad-with-mustard-shallow-vinaigrette-52300201 (may not work)