Grilled Portobello Mushroom Salad with Greens Honey Vinaigrette and Roquefort

• 13 cup honey
• 1/4 cup balsamic vinegar
• 3 tablespoons soy sauce, sodium reduced
• 2 cloves garlic coarsely chopped
• 13 cup olive oil
• 4 each mushrooms, portabello cleaned with stems removed, about 4 inches
• 1/4 cup bacon chopped, or one ounce cooked bacon bits
• 8 each mixed salad greens baby
• 1/2 cup blue cheese crumbled
• 1 x chives snipped, for garnish
• 2 tablespoons honey
• 1/2 teaspoon white wine vinegar
• 1 tablespoon shallots finely chopped
• 1/4 teaspoon salt
• 18 teaspoon black pepper
• 3 tablespoons olive oil

1. Make marinade:
2. In electric blender, blend honey, vinegar, soy sauce, garlic and 1/4 cup oil until smooth; set aside.
3. Brush mushrooms on both sides with 1 1/2 tablespoons oil.
4. Place on indoor grill or in preheated nonstick skillet over medium-high heat.
5. Cook about five minutes, turning occasionally, just until tender.
6. Transfer to non-reactive container, gill sides up.
7. Pour marinade over mushrooms; cover and refrigerate two to four hours, basting with marinade occasionally.
8. If using raw bacon, saute bacon until lightly browned.
9. Remove to paper towels to drain; set aside.
10. Remove mushrooms from marinade, then reheat one to two minutes on indoor or outdoor grill, turning once.
11. In large bowl, toss greens with 13 cup (or to taste) honey vinaigrette.
12. Divide greens equally among four individual serving plates.
13. Halve mushrooms.
14. Prop one half on the other on each salad.
15. Divide cheese and cooked bacon bits among the salads.
16. Sprinkle with chives.
17. Honey Vinaigrette:
18. Whisk together honey and next four ingredients; whisk in oil.

honey, balsamic vinegar, soy sauce, garlic, olive oil, mushrooms, bacon, baby, blue cheese, chives, honey, white wine vinegar, shallots, salt, black pepper, olive oil

Taken from recipeland.com/recipe/v/grilled-portobello-mushroom-sal-49223 (may not work)