Market Salad with Aged Gouda and Roasted Portabellas

Lovely to your next brunch or BBQ
Dish Type: salads Lifestyle: gluten free, nut free, vegetarian


3/4 pounds sliced portabella mushrooms

1/2 cup extra-virgin olive oil, divided

3 tablespoons red-wine vinegar

1 teaspoon Dijon mustard(gf if necessary)

10 cups mixed spicy greens such as mustard, arugula, spinach and watercress

1 cup coarsely grated aged Gouda cheese

12 Cherry tomatoes


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, tomatoes and cheese with enough dressing to coat.