Roasted Portabello Salad with Dijon Vinaigrette

On Sunday night, we went to a friend's for dinner, and I was in charge of the salad.  I always do the "blue cheese/apple/balsamic" thing, and I wanted a change.  I found this recipe on Annie's Eats (I know, like almost all my other recipes, but she's great) and thought it would be worth a try.  Although the ingredients seem kinda simple and everyday, it really was a great salad.  Everyone thought the mushrooms had a ton of flavor, and the vinaigrette was one of my all-time favorites!

Dressing, Pre-Shaking
Homemade vinaigrettes are super easy, and you can make a pretty big quantity to last you throughout the week.  Basically, you take any kind of vinegar, olive oil, and whatever flavorings you'd like in there.  Dijon mustard is great, because it acts as an emulsifier (it makes the fat and water particles behave together, kinda like how soap does...but soap tastes bad and this vinaigrette doesn't...I digress).

Dressing, Post-Shaking

Roasted Portabello Salad with Dijon Vinaigrette
Adapted from Annie's Eats

For the Dressing:
1 clove garlic, finely minced
1 Tbsp dijon mustard
1/4 tsp salt
Pinch ground pepper
1/3 cup red wine vinegar
1/2 cup extra virgin olive oil (EVOO)

For the roasted mushrooms
2 full-sized portabello mushroom caps, wiped clean
Olive oil
Salt and pepper

For the salad
Mixed greens
Shaved parmesan cheese
Thinly sliced red onion
Cherry or grape tomatoes, halved

To make dressing, combine all ingredients in a jar or bottle with a tight lid.  Shake well to combine and emulsify ingredients.

To make mushrooms, preheat oven to 425.  Slice portobello caps about 1/2 inch thick.  Toss with olive oil to coat lightly.  Season with salt and pepper.  Spread in a single layer on baking sheet.  Roast, flipping half way through baking, about 15 minutes total.

While mushrooms are roasting, combine ingredients for salad (on plates or a large bowl).  Top with shaved Parmesan, tomatoes and onion.  Top with warm mushrooms and drizzle with vinaigrette.