Roasted Portobello Salad with Blue Cheese - South Beach Diet Recipe (Phase 1)
3 tablespoons red-wine vinegar; 1 tablespoon Dijon mustard; salt and pepper; 2/3 cup olive oil; 4 portobello mushrooms (1 1/2 pounds), stems trimmed; 3 heads endive, sliced crosswise 1/2 inch thick (about 4 cups); 8 oz. mesclun or mixed salad greens (about 10 cups); 1 small red onion, thinly sliced; 4 oz. blue cheese
1.)Preheat oven to 450 degrees. In a medium bowl, whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly add olive oil, whisking to emulsify. Set aside 1/2 cup dressing to toss with the greens.
2.) Place mushrooms, stem side up, on a baking sheet. Coat both sides with some of the remaining dressing. Roast mushrooms, brushing with more dressing every five minutes, until they are tender, about 15 minutes.
3.) Toss the endive, mesclun (or mixed greens), onion, and cheese with reserved dressing, and divide among salad bowls. Cut portobellos 1/2 inch thick, and arrange a few slices over each serving