Name: Wilted Greens, Grilled Portobellos And Cherry Vinaigrette
Ingredients: 1/2 lb Mixed salad greens; 2 tb Balsamic vinegar; 4 Garlic cloves; minced; 1/4 c Olive oil; Salt; to taste; Freshly-ground black pepper; to taste; 1/2 lb Fresh portobello mushrooms; stems trimmed; Olive oil; for grilling; === DRIED CHERRY VINAIGRETTE ===; 1/2 c Olive oil; 2 Shallots; finely chopped; 1/3 c Sherry vinegar or red wine vinegar; 1/4 c Pitted dried cherries; Salt; to taste; Freshly-ground black pepper; to taste; 1/4 c Fresh goat cheese; crumbled

CATEGORY	CUISINE	TAG	YIELD
Dairy	Sami	Cklive06	4	servings

INGREDIENTS

1/2	lb	Mixed salad greens
2	tb	Balsamic vinegar
4		Garlic cloves; minced
1/4	c	Olive oil
		Salt; to taste
		Freshly-ground black pepper; to taste
1/2	lb	Fresh portobello mushrooms; stems trimmed
		Olive oil; for grilling
		=== DRIED CHERRY VINAIGRETTE ===
1/2	c	Olive oil
2		Shallots; finely chopped
1/3	c	Sherry vinegar or red wine vinegar
1/4	c	Pitted dried cherries
		Salt; to taste
		Freshly-ground black pepper; to taste
1/4	c	Fresh goat cheese; crumbled

INSTRUCTIONS

In a small bowl, whisk together the balsamic vinegar, garlic, olive oil,
salt, and pepper. Arrange the mushroom caps in a single layer in a shallow
non-aluminum dish and pour the vinegar marinade over the mushrooms. If time
allows, cover and let stand for 1 hour, turning the caps after 30 minutes.
Place the salad greens in a large salad bowl and set aside. Lightly oil a
grill pan over medium high heat. Remove the mushrooms from the marinade,
place on the hot grill, and use a skillet or other weight to press down on
the mushrooms. Sear the mushrooms for 2 minutes on each side, or until
tender. Transfer the mushrooms to a cutting board, slice thinly, and add to
the lettuce. Prepare the vinaigrette: Heat the olive oil in a skillet over
medium heat. Add the shallots and saute for about 2 minutes, or until
softened. Add the vinegar and boil for 1 minute. Add the dried cherries,
salt, and pepper, and heat through for 1 minute longer. Taste for
seasoning. To serve, pour the hot vinaigrette over the lettuce and
mushrooms and toss to coat all the ingredients evenly. Arrange the salad on
individual plates and sprinkle the goat cheese evenly over the tops. Serve
immediately. This recipe yields 4 servings.
Comments: The original recipe title as listed is "Wilted Greens With
Grilled Portobello Mushrooms And Dried Cherry Vinaigrette".
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Diane
Worthington, "American Bistro" From the TV FOOD NETWORK - (Show # CL-9113
broadcast 04-22-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-28-1998
Recipe by: Diane Worthington
Converted by MM_Buster v2.0l.

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