Grilled Portobello And Montrachet Salad
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat an outdoor grill or cast-iron grill pan to medium-high
2
Working on baking sheet, wrap each round of cheese in a radicchio leaf like an egg roll, and pinch them a little to help it keep their shape
3
Arrange them on 1 side of the baking sheet
4
Place the mushroom caps on the other side of the baking sheet; drizzle with the olive oil, and season with salt and pepper
5
Grill the mushrooms until tender and juicy, turning once, about 6 minutes
6
Next, lightly drizzle the wrapped goat cheese with oil and grill until slightly charred and warm, turning occasionally, about 1 minute
7
Immediately remove and slice in half on the diagonal
8
Slice the grilled mushroom caps into strips and add them to a bowl with the lemon juice and sherry wine vinegar
9
Toss to combine
10
In a bowl, toss the lettuce mix with the mushrooms and arrange in 4 bowls
11
Arrange 2 goat cheese halves in the center of each
12
Sprinkle each salad with red pepper and walnuts, and serve garnished with lemon wedges