Farmers Market Salad with Aged Gouda and Roasted Portabellas

Name: Farmers Market Salad with Aged Gouda and Roasted Portabellas
Yield: 4 servings
Ingredients: 1 3/4 pounds sliced portabella mushrooms; 1 1/2 cup extra-virgin olive oil, divided; 1 3 tablespoons red-wine vinegar; 1 1 teaspoon Dijon mustard; 1 10 cups mixed spicy greens such as mustard, arugula, tatsoi, mizuna, and watercress; 1 1 cup coarsely grated aged Gouda cheese

From the kitchen of Carly

Spicy greens meet meaty roasted portobellos and nutty aged Gouda in this farmers market salad that actually feels substantial. The mushrooms caramelize until golden, then toss into a sharp red-wine vinaigrette that brings everything together.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13/4 pounds sliced portabella mushrooms
11/2 cup extra-virgin olive oil, divided
13 tablespoons red-wine vinegar
11 teaspoon Dijon mustard
110 cups mixed spicy greens such as mustard, arugula, tatsoi, mizuna, and watercress
11 cup coarsely grated aged Gouda cheese

Instructions

Preheat oven to 425°F with rack in middle.
Toss mushrooms with 3 tablespoon oil and 1/4 teaspoon each of salt and pepper in a bowl. Roast in 1 layer in a 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms.
Whisk together vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 5 tablespoons oil in a bowl until combined. Toss mushrooms, greens, and cheese with enough dressing to coat.