Grilled Portobello and Bosc Pear Salad

Ingredients

• 3 large Bosc pears--peeled, halved, cored and cut lengthwise into thin wedges
• 1 teaspoon chopped thyme
• 2 tablespoons fresh lemon juice
• 2 tablespoons balsamic vinegar, preferably aged
• 8 large Portobello mushrooms, stems discarded
• ½ cup pure olive oil
• 1 garlic clove, minced
• + 4 more ingredients
• • Salt and freshly ground pepper
  • 6 cups bite-size pieces of romaine lettuce
  • 2 tablespoons extra-virgin olive oil
  • ½ cup thin shavings of Manchego, Pecorino or Parmigiano-Reggiano cheese

1. Light a grill or heat a grill pan. Coat each mushroom with 1 tablespoon of the pure olive oil. Season with salt and pepper. Grill the mushrooms over a medium low fire or in a grill pan until very crusty and lightly charred outside and cooked through, about 10 minutes per side. Transfer the mus...

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