Grilled Portobello Salad with Goat Cheese

• 2 tablespoons olive oil, extra-virgin
• 2 tablespoons tea Earl Grey
• 1 tablespoon balsamic vinegar
• 1 tablespoon parsley leaves fresh, finely chopped (preferably Italian flat-leaf)
• 1 each garlic cloves finely chopped
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon marjoram
• 1 x salt
• 1 x black pepper freshly ground
• 2 pounds mushrooms, portabello about four large ones
• 6 cups lettuce washed, dried and torn (curly red & green leaf lettuce)
• 2 ounces goat (chevre) cheese aged or fresh
• 1 each tomatoes vine-ripened, peeled seeded & diced

1. Place a broiler pan about 6 inches from the source of heat; preheat the broiler and broiler pan.
2. In a large bowl, whisk together 1 Tb oil, the tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper; set aside.
3. Trim mushroom stems and reserve for another use.
4. Wipe mushroom caps clean with a damp paper towel.
5. Brush the mushroom caps with the remaining 1 Tb oil and season lightly with salt and pepper.
6. Place the mushrooms, rounded side facing up, on the preheated broiler pan and broil until tender and lightly browned, 2 to 4 minutes per side.
7. While the mushrooms broil, add salad greens to the dressing and toss.
8. Arrange the greens on 4 individual salad plates.
9. When the mushrooms are done, cut them into thick slices and set them on the greens.
10. Crumble cheese over the mushrooms and scatter tomatoes over all.
11. Add a grinding of black pepper and serve.

olive oil, balsamic vinegar, parsley, garlic, dijon mustard, marjoram, salt, black pepper, mushrooms, lettuce washed, goat, tomatoes

Taken from recipeland.com/recipe/v/grilled-portobello-salad-goat-c-760 (may not work)