Balsamic Portabella Salad with Goat Cheese

Balsamic Portabella Salad with Goat Cheese
Photo by Scott Phillips


  • 3 tsp. Dijon mustard
  • 1-½ Tbs. finely chopped shallots
  • ½ cup extra-virgin olive oil
  • 4 oz. (6 cups loosely packed) mixed baby greens
  • Kosher salt and freshly ground black pepper
  • 4 large portabella mushrooms (about 1 lb.)
  • ½ cup crumbled goat cheese (about 3 oz.)
  • + 4 more ingredients
    • 3 Tbs. balsamic vinegar
    • 1-½ cups cherry tomatoes, halved
    • 3 oil-packed anchovy fillets, drained
    • 1 tsp. dried marjoram

Position a rack 4 inches from the broiler element and heat the broiler to high. In a medium bowl, mash the anchovy fillets with a fork or a wooden spoon until they form a paste. Stir in the vinegar, shallots, mustard, marjoram, 3/4 tsp. salt, and 1/8 tsp. pepper until well blended. Slowly whisk ...

View full recipe at Fine Cooking


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