Roasted Portobello Salad with Blue Cheese

• 3 tablespoons red-wine vinegar
• 1 tablespoon Dijon mustard
• Coarse salt and freshly ground pepper
• 2/3 cup olive oil
• 4 large portobello mushrooms (1 1/2 pounds), stems removed, caps cleaned
• 3 heads endive, sliced crosswise 1/2 inch thick (about 4 cups)
• 8 ounces mesclun or mixed salad greens (about 10 cups)
• 1 small red onion, halved and thinly sliced
• 4 ounces blue cheese, crumbled

1. Preheat oven to 450F.
2. In a small bowl, whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Slowly add olive oil, whisking to emulsify.
4. Reserve 1/2 cup dressing to toss with the greens.
5. Place mushrooms on a baking sheet.
6. Coat both sides with some of the remaining dressing (see below).
7. Roast mushrooms, stem sides up, brushing with more dressing every 5 minutes, until they are tender, about 15 minutes.
8. Toss the endive, mesclun, onion, and blue cheese with reserved dressing, and divide among four salad bowls.
9. Slice mushrooms 1/2 inch thick, and arrange pieces over each serving.
10. Serve immediately.
11. A pastry brush is the best tool for coating the mushrooms with dressing, before and as they cook.

redwine vinegar, mustard, salt, olive oil, portobello mushrooms, endive, salad greens, red onion, blue cheese

Taken from www.epicurious.com/recipes/food/views/roasted-portobello-salad-with-blue-cheese-387906 (may not work)