Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette, and Roquefort

Marinade: Put the honey, vinegar, soy sauce, garlic and olive oil in a blender and blend until smooth. Set aside.

Brush the mushrooms on both sides with the one tablespoon of olive oil and place them on a pre-heated grill pan, indoor grill or non-stick skillet over medium high heat. Cook for 5 minutes, turning them occasionally until just tender.

Transfer the mushrooms to a non-reactive pan, gill side up. Pour marinade over the warm mushrooms, cover with plastic wrap or a lid and refrigerate for 2-4 hours. Baste the marinade over the mushrooms occasionally.

When you are ready to serve the salad, remove the mushrooms from the marinade, gently pat them with paper towels to remove the excess marinade and reheat them on the grill or pan for 2 minutes, turning once.

Place the greens in a large serving bowl and toss with 1/4 cup of the vinaigrette.

Divide the greens equally among individual serving plates, cut the mushrooms in half and place two halves on each pile of greens.

Sprinkle each salad evenly with the bacon bits, blue cheese and chives.

Honey Vinaigrette: In a small bowl, whisk together the honey, vinegar, shallot, salt and pepper.

Add the olive oil in a steam and whisk until blended.

cook's notes

This recipe is courtesy of the National Honey Board. Honey should not be fed to infants under one year of age.