Grilled Portobello and Bosc Pear Salad

Ingredients

• 2 tablespoons balsamic vinegar 
• 3 large bosc pears--peeled cored halved cut lengthwise into thin wedges
• 1  garlic clove minced
• 2 tablespoons juice of lemon fresh
• 0.5 cup olive oil pure
• 2 tablespoons olive oil extra-virgin
• 0.5 cup parmigiano-reggiano cheese thin
• 8 large portabello mushrooms 
• 6 cups bite-size pieces of romaine lettuce 
• 10 servings salt and pepper freshly ground
• 1 teaspoon thyme leaves chopped

Equipment

• bowl
• baking sheet
• oven
• whisk
• grill
• grill pan
• peeler

Directions

1. Light a grill or heat a grill pan. Coat each mushroom with 1 tablespoon of the pure olive oil. Season with salt and pepper. Grill the mushrooms over a medium low fire or in a grill pan until very crusty and lightly charred outside and cooked through, about 10 minutes per side.
2. Transfer the mushrooms to a large rimmed baking sheet, gills up.
3. Preheat the oven to 40
4. In a small bowl, combine the balsamic vinegar and garlic.
5. Brush the mixture over the mushroom gills. Roast the mushrooms for about 5 minutes, or until hot. Slice the mushrooms 1/2 inch thick.
6. In a small bowl, whisk the extra-virgin olive oil with the lemon juice and thyme. Season with salt and pepper. Toss the pear wedges with 1 tablespoon of the dressing. In a large salad bowl, toss the romaine with the remaining dressing.
7. Add the pear wedges and mushrooms and toss. Top with the cheese shavings and serve.
8. Make Ahead: The grilled Portobello mushrooms can stand at room temperature for up to 4 hours.
9. Notes: If you don't own a cheese slicer, use a swivel-bladed vegetable peeler to make the cheese shavings.