Grilled portobello salad with goat cheese

Yield: 4 Servings

Measure Ingredient
2 tablespoons Extra-virgin olive oil
2 tablespoons Strong brewed Earl Grey tea
1 tablespoon Balsamic vinegar
1 tablespoon Finely chopped parsley,
\N \N Preferably Italian flat-leaf
1 \N Clove garlic, finely chopped
½ teaspoon Dijon mustard
¼ teaspoon Dried marjoram
\N \N Salt
\N \N Freshly ground black pepper
2 pounds Portobello mushrooms (about
\N \N 4 ea large)
6 cups Washed, dried and torn salad
\N \N Greens (curly red & green
\N \N Leaf lettuce)
2 ounces Aged or fresh goat cheese
1 \N Vine-ripened tomato, peeled
\N \N Seeded & diced

Place a broiler pan about 6" from the source of heat; preheat the broiler and broiler pan. In a large bowl, whisk together 1 T oil, the tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper; set aside. Trim mushroom stems and reserve for another use.

Wipe mushroom caps clean with a damp paper towel. Brush the mushroom caps with the remaining 1 T oil and season lightly with salt and pepper. 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. While the mushrooms broil, add salad greens to the dressing and toss. Arrange the greens on 4 individual salad plates.

When the mushrooms are done, cut them into thick slices and set them on the greens. Crumble cheese over the mushrooms and scatter tomatoes over all. Add a grinding of black pepper and serve.

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