Grilled Mushroom And Goat Cheese Salad

By á-170456

Ingredients

• 4 large radicchio leaves
• 4 ounces goat cheese cut 4 equal rounds
• 1 pound white mushrooms or medium
• portabella mushroom caps
• 1/2 teaspoon salt
• 1/8 teaspoon freshly-ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons sherry or red wine vinegar
• 3 cups mixed salad greens
• 1/4 cup diced roasted red peppers
• 1/4 cup walnut pieces

Details

Servings 4

Preparation

Step 1

Preheat grill or broiler.

Trim the tough ends of the radicchio leaves. Working on a jellyroll pan, wrap each round of cheese in a leaf, folding in the sides, forming an egg roll shape. Secure with toothpicks, if necessary. Place the mushrooms on same pan; season with salt and pepper. Lightly drizzle mushrooms and cheese rolls with olive oil.

Transfer mushrooms to the grill or broiler pan; cook about 6 minutes, turning once. Return to the jellyroll pan. Next, cook cheese rolls until slightly charred and warmed through, turning occasionally, about 1 minute. Remove; slice in halves diagonally.

In a large bowl, combine lemon juice and vinegar. Slice the grilled mushrooms; add to the lemon juice mixture in the bowl; toss. In another bowl, toss greens with the mushroom juices that collected in the jellyroll pan.

On four plates, arrange greens; top with cheese rolls, mushrooms, red pepper and walnuts, divided evenly. Serve garnished with lemon wedges, if desired.

This recipe yields 4 servings.