Roasted Portobello Salad With Blue Cheese

• 3 tablespoons red wine vinegar (or balsamic)
• 1 tablespoon dijon-style mustard
• salt and pepper
• 23 cup olive oil
• 4 portabella mushrooms, stems trimmed (1 1/2 pounds)
• 3 heads endive, sliced crosswise 1/2 inch thick (about 4 cups)
• 8 ounces mesclun (about 10 cups) or 8 ounces mixed salad greens (about 10 cups)
• 1 small red onion, thinly sliced
• 4 ounces blue cheese

1. Preheat oven to 450*F. In a medium bowl, whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2. Slowly add olive oil, whisking to emulsify.
3. Set aside 1/2 cup dressing to toss with the greens.
4. Place the mushrooms, stem side up, on a baking sheet.
5. Coat both sides with some of the remaining dressing.
6. Roast mushrooms, brushing with more dressing every five minutes, until they are tender, about 15 minutes.
7. Toss the endive, mesclun (or mixed greens), onion, and cheese with the reserved dressing, and divide among 4 salad bowls.
8. Cut portobellos 1/2 inch thick, and arrange a few slices over each serving.

red wine vinegar, mustard, salt, olive oil, portabella mushrooms, endive, salad greens, red onion, blue cheese

Taken from www.food.com/recipe/roasted-portobello-salad-with-blue-cheese-135331 (may not work)