Farmers Market Salad with Aged Gouda and Roasted Portabellas

prep time:: 15 minutes
total time:: 40 minutes

Makes 8 servings

Gourmet, August 2009 - Lobes of golden mushrooms, shreds of buttery Gouda cheese, and the heartiness of spicy greens come together in this substantial salad. It’s a terrific companion to the chive shortcakes and stew, but keep it in mind when all you’re after is a soup-and-salad supper.

ingredients

3/4 pounds sliced portabella mushrooms
1/2 cup extra-virgin olive oil, divided
3 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
10 cups mixed spicy greens such as mustard, arugula, tatsoi, mizuna, and watercress
1 cup coarsely grated aged Gouda cheese

directions

1
Preheat oven to 425°F with rack in middle.
2
Toss mushrooms with 3 tablespoon oil and 1/4 teaspoon each of salt and pepper in a bowl. Roast in 1 layer in a 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms.
3
Whisk together vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 5 tablespoons oil in a bowl until combined.
4
Toss mushrooms, greens, and cheese with enough dressing to coat.