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[edit] Ingredients
3 |
tablespoons Extra-virgin olive oil |
3 |
tablespoons Strong brewed tea |
1 ½ |
tablespoons Balsamic vinegar |
1 ½ |
tablespoons Italian flat-leaf parsley finely chopped |
2 |
Clove garlic, finely chopped |
½ |
teaspoon Dijon mustard |
½ |
|
|
|
4 |
|
4 |
|
|
Dried & torn |
3 |
ounces Aged or fresh goat cheese |
1 |
medium Vine-ripened tomato, peeled seeded & diced |
[edit] Preparation
Step 1 |
Place a broiler pan about 6" from the source of heat; preheat the broiler and broiler pan. In a large bowl, whisk together half the olive oil, the tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper; set aside. |
Step 2 |
Trim mushroom stems and reserve for another use. Wipe mushroom caps clean with a damp paper towel. Brush the mushroom caps with the remaining olive 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, 2-4 min per side. |
Step 3 |
While the mushrooms broil, add salad greens to the dressing and toss. |
Step 4 |
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. |
