Grilled Portabella Mushroom And Cantaloupe Salad

Recipe Ingredients

		L/2 cup balsamic vinegar
		Splash of cider vinegar
		Garlic salt to taste
3		Shallots - minced (large)
1 cup	237ml	Extra-virgin olive oil
		Black pepper to taste
6		Portabella mushrooms
6		Hand mesclun - (mixed salad (large)
		Greens)
2		Cantaloupes - peeled and (small) seeded, cut into slender lengthwise slices
4 oz	113g	Crumbled fete cheese with
		Herbs
		And sun-dried tomatoes - (or
		Herbs end
		Garlic)

Recipe Instructions

Prepare grill: If using charcoal, allow coals to burn to medium-low heat or use indirect grilling method. If using gas, use low setting.

In a small bowl, whisk together vinegars, garlic salt, shallots, olive oil and pepper.

Wipe mushrooms with a damp paper towel. Brush both sides with vinaigrette. Place rounded-side down on grill.

Cook 2 to 3 minutes. Lift with tongs and rotate 1/4 turn.

Grill 1 to 2 minutes longer. Watch carefully to prevent burning. Turn mushrooms and brush lightly with vinaigrette.

Grill 2 to 4 minutes.

Place mushrooms on cutting board and drizzle with a little more vinaigrette; allow to rest for 10 minutes. Slice on the diagonal. Taste and season with salt and pepper if needed.

Toss salad greens with enough vinaigrette to barely coat leaves. Refrigerate leftover vinaigrette; it will keep up to 2 weeks in the refrigerator.

Divide greens among 6 plates. Alternate slices of mushrooms with slices of cantaloupe. Sprinkle with fete cheese.

Source:
Tom Kelly

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