Thin ribbons of Parmigiano-Reggiano carry the mushrooms' meaty robustness through each bite of greens, with the roasted pear bits adding a subtle sweetness to the salad. Divine!
You can roast or broil the mushrooms, but I guarantee you will adore them on the grill.
2 portobello mushrooms
6 cups arugula, trimmed
1 roasted pear, cut in small pieces
1 TB butter
111111e1 ro112 oz Parmigiano-Reggiano or Asiago cheese, shaved
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tbsp chopped fresh rosemary
1/4 tsp salt
1/4 tsp pepper
Dressing: In bowl, whisk together oil, vinegar, rosemary, salt and pepper; set aside.
Slice the pear in half. Place in an oven proof dish, cut side up and top with 1 tb. butter. Place in a 375 degree oven and roast until golden, about 30 minutes. Let cool and cut in small pieces.
Scrape gills from mushrooms; cut off stem just below cap. Wipe tops with damp towel; cut in thin slices. Brush with half of the dressing. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, about 10 minutes. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours. Pour off any juices.) Alternatively, place under the broiler for about 5 minutes.
In large bowl, combine arugula and roasted pear. Toss with remaining dressing; mound on each plate. Top each serving with sliced mushrooms and shavings of Parmesan cheese.
|Grind some fresh pepper at the table|
Recipe and Photos Lindaraxa