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Source: Sunday Dinner

Mixed Greens with Roasted Portobello
When autumn arrives, green salads tend to be more assertive. This one, composed of toasted vegetables and a boldly flavored vinaigrette, is just right before the pasta main course. Use other vegetables, if you prefer, such as roasted beets, eggplant or potatoes.
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Serves: 6
Prep Time: 25 minutes
Cook Time: 6 minutes
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1 tablespoon Dijon mustard
1/4 cup sherry vinegar
Salt and freshly ground pepper, to taste
Pinch dried tarragon
3/4 cup extra virgin olive oil
8 large portobello mushrooms, cut into 1/4-inch-wide slices
4 tablespoons olive oil
4 red onions, peeled, halved and cut into 1/4-inch-wide slices
Salt and freshly ground pepper
6 cups salad greens, torn, such as meslun mix, red leaf lettuce, Boston lettuce, Bibb or green leaf lettuce (see Note)
Shaved Parmesan cheese, or pecorino cheese, for garnish

1. To prepare the vinaigrette, combine the mustard and vinegar in a small bowl and whisk well. Season to taste with salt, pepper and tarragon and whisk again. Slowly add the olive oil, pouring it in a steady stream while whisking constantly to emulsify the vinaigrette. Taste and correct seasoning, if necessary. Set aside until ready to use.
2. Preheat the oven to 350 degrees Farenheit.
3. To prepare the salad, place the mushrooms in a shallow baking dish lined with aluminum foil, sprinkle with 2 tablespoons of the oil and season to taste with salt and pepper. Toss gently.
4. Spread the onions in another floil-lined baking dish, sprinkle with the remaining 2 tablespoons of oil and season to taste with salt and pepper. Toss gently.
5. Roast the mushrooms and onions for about 1 hour, until very tender. Stir them a few times during roasting. Set aside to cool.
6. To serve, put the greens in a large bowl and toss with about 2 tablespoons of the vinaigrette and then arrange on 6 salad plates.
7. Put the mushrooms in the bowl and toss with about 2 more tablespoons of the vinaigrette. Spoon these over the greens. Put the onions in bowl and toss with about 1 tablespoon of the viniagrette. Spoon these over the mushrooms. Top each salad with the shaved cheeseand season with freshly ground pepper. Serve immediately.

Note: Use the freshest salad greens available. Many supermarkets and green grocers sell mesclun mix, a mixture of specialty lettuces, which adds lovely flavor, texture and color to any salad. Mix it with the soft, buttery greens.

Ingredient #6-11 are for Salad.


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