Portabella Salad With Balsamic Vinaigrette

Rob feenie, a regular on food tv canada, owns the luminiere tasting bar in vancouver - this is one of his most popular dishes!!

Steps

Mushrooms: cut stems off mushrooms& reserve for another use or discard.

Using a spoon , carefully scrape gills off mushroom caps& discard.

Brush top of caps.

Brush small roasting pan with some of the oil& sprinkle with half the salt.

Place mushrooms in pan , drizzle with remaining oil , sprinkle with remaining salt& pepper.

Place 2 or 3 slices of garlic& 2 sprigs of thyme on each mushroom.

Roast in preheated 450f oven until tender , about 10 minutes.

Let cool.

Discard garlic& thyme.

This may be refrigerated for up to 3 days.

Vinaigrette: whisk vinegar with mustard.

Slowly drizzle in the oil , whisking continuously , until emulsified.

Whisk in seasonings.

This can be made ahead& refrigerated for up to 3 days.

Assembly: toss spinach& arugula with vinaigrette in a large bowl.

Divide among 4 dinner plates , top with mushrooms , proscuitto& cheese.

Ingredients

portabella mushrooms, extra virgin olive oil, salt, pepper, garlic clove, fresh thyme, spinach, prosciutto, parmesan cheese, balsamic vinegar, dijon mustard, white pepper