Lindaraxa: Grilled Portobellos With Arugula, Roasted Pears & Balsamic

On a recent visit to Florida, I had this salad at a restaurant in South Miami. It was the most enjoyable dish I had during my entire stay. As a matter of fact, it was the first time I have ever enjoyed arugula. This recipe is as close as I can remember.

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.

Use a potato peeler to shave off curls of cheese over the salad at the end.

Serves 4

Ingredients:

2 portobello mushrooms

6 cups arugula, trimmed

1 roasted pear, cut in small pieces

1 TB butter

2 oz Parmigiano-Reggiano or Asiago cheese, shaved

Dressing:

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

Preparation:

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.