Portobello Salad (Serves 6)
- 4 portobello mushroom caps, wiped clean
- 1/2 log of goat cheese, about 3-4 oz
- 1/3 cup sunflower seeds
- 10-12 cups lettuce mix (I used baby mixed and red leaf)
- 3 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 1/2 tbsp honey
- 6 tbsp olive oil (or so, depending on how tangy you like your dressing)
- salt and pepper to taste
Heat a grill pan or large skillet over medium to medium-high heat.
Place mushrooms on the hot grill, top down.
Grill for about 6-8 minutes, making sure not to burn the tops.
Flip them and grill the other side for another 5 minutes or until the mushrooms are tender.
Remove and season with salt and pepper.
Let cool and slice into 1/2 inch strips.
Toast the sunflowers in a small, dry pan, stirring constantly so the nuts don't burn, about 5 minutes.
For the dressing, combine all of the ingredients in a bowl or small container with a lid, whisking to combine.
This can all be done ahead of time and held until you're ready to eat.
Toss the lettuce, crumbled goat cheese and sunflowers seeds in the dressing.
Plate the salad and lay a few strips of mushroom over each.
For a printable recipe click here