Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roquefort

Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roquefort
Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roquefort
By: Cox's Honey

Ingredients

  • 1/3 cup – Cox’s Honey
  • 1/4 cup – balsamic vinegar
  • 3 Tablespoons – soy sauce
  • 2 cloves – garlic, coarsely chopped
  • 1/3 cup – olive oil
  • 4 (3 to 4-inch) – portobello mushrooms, cleaned with stems removed
  • 1/4 cup – bacon, chopped (or 1 ounce cooked bacon bits)
  • 8 cups – mixed baby greens
  • Honey Vinaigrette, recipe follows
  • 1/2 cup – crumbled Roquefort or blue cheese
  • Snipped chives, for garnish
  • Sliced tomatoes

Directions

Make marinade: In container of electric blender, blend honey, vinegar, soy sauce, garlic and 1/4 cup oil until smooth; set aside. Brush mushrooms on both sides with 1-1/2 Tablespoons oil; place on indoor grill or in preheated nonstick skillet over medium-high heat. Cook about 5 minutes, turning occasionally, just until tender. Transfer to non-reactive container, gill sides up. Pour marinade over mushrooms; cover and refrigerate 2 to 4 hours, basting with marinade occasionally. If using raw bacon, sauté bacon until lightly browned. Remove to paper towels to drain; set aside. Drain, then reheat mushrooms 1 to 2 minutes on indoor or outdoor grill, turning once. In large bowl, toss greens with 1/3 cup (or to taste) Honey Vinaigrette. Divide greens equally among four individual serving plates. Halve mushrooms. Prop one half on the other on each salad. Divide cheese and cooked bacon bits among the salads. Sprinkle with chives.


Recipe provided courtesy of the National Honey Board. www.honey.com