Grilled Portobello Salad

Ingredients

• 8 ounce balsamic vinaigrette divided (1 cup)
• 0.3 cup goat cheese crumbled
• 4 medium portobello mushroom caps 
• 4 cups gourmet salad greens 
• 0.5 cup walnuts toasted chopped

Equipment

• baking sheet
• oven
• ziploc bags

Directions

1. Combine 1/2 cup balsamic vinaigrette and mushrooms in a heavy-duty zip-top plastic bag. Chill 2 to 3 hours.
2. Drain mushrooms well, and place on a baking sheet.
3. Broil 5 inches from heat (with electric oven door partially open) 3 minutes; turn mushrooms over, and broil 5 more minutes or until tender.
4. Cut mushrooms into thick slices, cutting to but not through opposite side.
5. Arrange salad greens on individual plates; top with walnuts, goat cheese, and mushrooms.
6. Drizzle evenly with remaining 1/2 cup vinaigrette.
7. Serve with Parmesan cheese toast.
8. *1 (8-ounce) bottle Italian dressing may be substituted.
9. NOTE: For testing purposes only, we used Newman's Own Balsamic Vinaigrette.