Portobello Mushroom Salad

Portobello Mushroom Salad

Portobello Mushroom Salad

Featuring: Black Currant Balsamic and Blood Orange Extra Virgin Olive Oil


  • 4 portobello mushroom caps
  • 1 cup of Blood Orange Extra Virgin olive oil
  • 8 cups mixed greens
  • Manchego cheese (or whatever you have on hand)
  • 1 clove garlic
  • 1 tablespoon Dijon mustard
  • Kosher salt
  • Fresh ground pepper


Preheat oven to 425°F.

Roast the portobello mushrooms: Slice the portobello mushrooms. In a bowl, toss mushrooms with enough olive oil to lightly coat and sprinkle with kosher salt and fresh ground pepper. Spread the mushrooms in a single layer on a baking sheet and roast for 15 minutes until golden brown, turning once.

Make the dressing: Meanwhile, mince the garlic. In a small bowl, whisk together the garlic, Dijon mustard, Black Currant balsamic vinegar, blood orange extra virgin olive oil, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. (Vinaigrette can be stored in the refrigerator for up to 2 weeks; make sure to bring to room temperature and shake well before serving.)

To serve, place the greens on a plate and top with warm mushrooms, cheese shavings, and vinaigrette.


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