Portobello Mushroom and Walnut Salad

4 servings

Portobello Mushroom and Walnut Salad

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Ingredients

• 12 oz (340 g) Ontario Portobello Mushrooms (about 4 large)
• ½ cup (125 mL) toasted walnuts, coarsely chopped
• 2 tbsp (30 mL) olive oil
• 2 tbsp (30 mL) balsamic vinegar
• 8 cups (2 L) mixed salad greens
• Salt and freshly ground black pepper
• Freshly grated Parmesan or crumbled goat cheese (optional)
Salad Dressing:
• 2 tbsp (30 mL) balsamic vinegar
• 1/3 cup (80 mL) olive oil
• 1 tbsp (15 mL) garlic, minced
• 1 tsp (15 mL) coarse grain mustard
• 2 tbsp (30 mL) lemon juice
• 1 tbsp (15 mL) chopped fresh tarragon or ½ tsp/2 mL dried
• Salt & freshly ground black pepper

Instructions

1. Thickly slice mushrooms and sauté in large skillet with 2 tbsp (30 mL) olive oil over medium heat until they start to release juices, about 5 minutes.
2. Add 2 tbsp (30 mL) balsamic, salt and pepper and continue cooking until mushrooms are nicely browned and most of liquid has evaporated, about 5 minutes. Stir in walnuts and remove from heat.
3. Combine all dressing ingredients and set aside.
4. In bowl, toss greens with little vinaigrette. Place on 4 plates and top evenly with warm mushroom mixture. Serve with additional dressing and sprinkle with Parmesan cheese or crumbled goat cheese, if desired.

Notes