Grilled Portobello Salad With Goat Cheese -

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Grilled Portobello Salad With Goat Cheese

2 tb Extra-virgin olive oil
2 tb Strong brewed Earl Grey tea
1 tb Balsamic vinegar
1 tb Finely chopped parsley, preferably Italian flat-leaf
1 Clove garlic, finely chopped
1/2 ts Dijon mustard
1/4 ts Dried marjoram
Freshly ground black pepper
2 lb Portobello mushrooms (about 4 ea large)
6 c Washed, dried and torn salad greens (curly red & green leaf lettuce)
2 oz Aged or fresh goat cheese
1 Vine-ripened tomato, peeled seeded & diced

Place a broiler pan about 6" from the source of heat; preheat the broiler and broiler pan. In a large bowl, whisk together 1 T oil, the tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper; set aside. Trim mushroom stems and reserve for another use. Wipe mushroom caps clean with a damp paper towel. Brush the mushroom caps with the remaining 1 T oil and season lightly with salt and pepper. Place the mushrooms, rounded side facing up, on the preheated broiler pan and broil until tender and lightly browned, 2 to 4 minutes per side. While the mushrooms broil, add salad greens to the dressing and toss. Arrange the greens on 4 individual salad plates. When the mushrooms are done, cut them into thick slices and set them on the greens. Crumble cheese over the mushrooms and scatter tomatoes over all. Add a grinding of black pepper and serve.

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