Recipe: Portobello and Goat Cheese Salad

This recipe is one of Christine’s favorite salads.  The warm mushrooms and roasted garlic on top of the cool and crisp romaine makes a great and flavorful combo!  The herbed goat cheese ties everything together when mixed with the mustard-balsamic dressing and adds for a creamy finish.  Hope you enjoy this as much as we do!

Salad:  Serves 1
½ bulb of garlic
1 heaping handful of romaine lettuce (or favorite green)
1 large portobello mushroom
1 medium tomato or ½ cup of cherry tomatoes
2 tbsp herbed goat cheese
1/2 tbsp olive oil
Sea salt and black pepper (to taste)
*Feel free to add in any other vegetables, nuts, or other toppings!

Preheat oven to 425 degrees Fahrenheit
Drizzle garlic with olive oil and season lightly with sea salt and black pepper
Wrap garlic in aluminum foil and roast in oven for 20-25 min (or until soft)
Wash and chop lettuce/greens; place into serving bowl
Chop tomatoes (or slice cherry tomatoes in half); place in bowl with lettuce
Season whole portobello mushroom lightly with sea salt and pepper
Cook portobello mushroom over medium heat for 2 min on each side; remove from heat
Slice the mushroom and place on top of salad
Add crumbled goat cheese

1 tbsp grainy mustard (with seeds)
1 tbsp olive oil
2 tbsp balsamic vinegar

Put ingredients into a small bowl
Mix well with a fork
Place dressing on top of salad


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