Ingredients
3 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
Salt and pepper
2/3 cup olive oil
4 portobello mushrooms (about 1 1/2 pounds total), stems removed
3 medium heads Belgian endive
8 ounces mesclun or mixed salad greens, (about 10 cups)
1 small red onion, halved and thinly sliced
4 ounces blue cheese
Preparation
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.
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 5 minutes, until they are tender, about 15 minutes.
Toss endive, mesclun, 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.
