Portobello pecan mixed green salad with balsamic dressing
Chef
John Condon
Hospital
Newton Medical Center
Prep time
10 minutes
Cook time
20 minutes
Yield
20 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
20 ounces goat cheese, crumbled
10 ounces red onions, sliced
20 ounces diced tomatoes
30 ounces Portobello mushrooms
30 cups baby arugula
10 ounces candied pecans
1 1/4 cups balsamic vinegar
5 ounces maple syrup
5 cups blended oil
1 teaspoon of salt
1 teaspoon of pepper
10 ounces red onions, sliced
20 ounces diced tomatoes
30 ounces Portobello mushrooms
30 cups baby arugula
10 ounces candied pecans
1 1/4 cups balsamic vinegar
5 ounces maple syrup
5 cups blended oil
1 teaspoon of salt
1 teaspoon of pepper
preparation
Instructions
1. Preheat the oven to 350°F.
2. Coat Portobello mushrooms with olive oil, salt, and pepper. Then roast in the oven for 10 to 15 minutes.
3. In a small bowl, whisk together maple syrup, vinegar, and oil. Gradually whisk in the oil until emulsified. Season with salt and pepper.
4. Mix 1 1/2 cups of baby arugula with 1 ounce of balsamic dressing, then add 1/2 ounce of sliced red onion and 1 ounce of diced tomato. Place the arugula salad on a plate, add sliced Portobello mushrooms. Sprinkle 1 ounce crumbled goat cheese over the top of the plated salad along with candied pecans.
2. Coat Portobello mushrooms with olive oil, salt, and pepper. Then roast in the oven for 10 to 15 minutes.
3. In a small bowl, whisk together maple syrup, vinegar, and oil. Gradually whisk in the oil until emulsified. Season with salt and pepper.
4. Mix 1 1/2 cups of baby arugula with 1 ounce of balsamic dressing, then add 1/2 ounce of sliced red onion and 1 ounce of diced tomato. Place the arugula salad on a plate, add sliced Portobello mushrooms. Sprinkle 1 ounce crumbled goat cheese over the top of the plated salad along with candied pecans.
