Grilled Portobello Salad With Goat Cheese

---------- Recipe via Meal-Master (tm) v8.02

Title: GRILLED PORTOBELLO SALAD WITH GOAT CHEESE
Categories: Salads, Cheese/eggs, Ew
Yield: 4 servings

2 tb Extra-virgin olive oil
2 tb Strong brewed Earl Grey tea
1 tb Balsamic vinegar
1 tb Finely chopped parsley,
Preferably Italian flat-leaf
1 Clove garlic, finely chopped
1/2 ts Dijon mustard
1/4 ts Dried marjoram
Salt
Freshly ground black pepper
2 lb Portobello mushrooms (about
4 ea large)
6 c Washed, dried and torn salad
Greens (curly red & green
Leaf lettuce)
2 oz Aged or fresh goat cheese
1 Vine-ripened tomato, peeled
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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MM: GRILLED PORTABELLAS