Turkey and Broiled Vegetable Salad

• 1/3 cup balsamic vinegar
• 3 tablespoons chopped shallots
• 2 tablespoons chopped fresh basil or 2 teaspoons dried
• 2 teaspoons Dijon mustard
• 3/4 cup olive oil
• 4 red or yellow bell peppers (or 2 of each), cut into 1-inch pieces
• 2 large portobello mushrooms or 8 ounces button mushrooms, sliced
• 8 small shallots, peeled
• 1 large head red-leaf lettuce
• 2 1/2 cups diced cooked turkey
• 8 cherry tomatoes, halved

1. Combine balsamic vinegar, chopped shallots, basil and mustard in large bowl.
2. Gradually whisk in olive oil.
3. Season dressing to taste wiht salt and pepper.
4. Transfer 3/4 cup dressing to small bowl and reserve for salad.
5. Preheat broiler.
6. Add bell peppers, mushrooms and shallots to remaining dressing in large bowl; toss to coat.
7. Let stand 15 minutes.
8. Using tongs, arrange vegetables on heavy large baking sheet; reserve any dressing in bowl.
9. Broil vegetables about 5 inches from heat source until tender and beginning to brown, turning occasionally, about 15 minutes.
10. Meanwhile, line platter with 4 large lettuce leaves.
11. Tear remaining lettuce into bite-size pieces; place in same large bowl.
12. Add turkey and tomatoes to bowl.
13. Add broiled vegetables and toss salad with enough of reserved 3/4 cup dressing to coat.
14. Season to taste with salt and pepper.
15. Mound salad on lettuce-lined platter.
16. Serve, passing any remaining dressing separately.

balsamic vinegar, shallots, fresh basil, mustard, olive oil, red, portobello mushrooms, shallots, head redleaf, turkey, tomatoes

Taken from www.epicurious.com/recipes/food/views/turkey-and-broiled-vegetable-salad-102437 (may not work)