8 portobello mushrooms
10 cups arugula, trimmed
quarter red onion, thinly sliced
60 g (2 oz) Parmesan or Asiago cheese, shaves
Dressing:
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 Tbsp chopped fresh rosemary or thyme
1/4 tsp salt
1/4 tsp pepper
In skillet, toast walnuts over medium heat, shaking pan occasionally, for about 5 minutes or until golden; set aside.
Dressing: in bowl, whisk together oil, vinegar, rosemary, salt and pepper; set aside.
Scrape gills from mushrooms; cut off stem just below cap. wipe tops with damp towel; cut in half. Brush with half of the dressing. Place on greased grill over medium-high heat; close lid and grill, turning once, for about 10 minutes or until tender.
In large bowl, combine arugula, onions and half of the walnuts; toss with remaining dressing. Mound on platter; top with mushrooms. Sprinkle with Parmesan cheese and remaining walnuts.
Makes 12 servings.
Canadian Living "Market Fresh," Summer 2008, page 28
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