Grilled Mushroom Salad With Mustard Shallow Vinaigrette Recipes

GRILLED MUSHROOM SALAD WITH PECAN VINAIGRETTE

Steps:

• Whisk together the olive oil, vinegar, shallots, thyme, salt, and pepper. Thread the mushrooms on thin metal or soaked wood skewers and arrange on a baking sheet. Brush with the olive oil mixture and grill over moderately hot coals on both sides until tender and golden brown. Remove mushrooms from skewers and quarter or slice thickly.
• Toss greens and mushrooms pecan vinaigrette and arrange on plates with pears, toasted pecans and sprouts. Serve immediately.
• Whisk the oil, grapefruit juice and sugar together until sugar is dissolved. Stir in mint and add drops of hot sauce and salt and pepper to taste. Let sit for at least 30 minutes for the flavors to develop.

GRILLED ASPARAGUS AND ROASTED MUSHROOM SALAD WITH TOASTED PECANS, BLUE CHEESE AND RED CHILE MUSTARD VINAIGRETTE

Steps:

• Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
• Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

GRILLED MUSHROOM POTATO SALAD WITH DIJON MUSTARD VINAIGRETTE

Steps:

• Preheat grill. Brush the mushrooms with 1/4 cup of the olive oil and season with salt and pepper to taste. Grill on both sides until golden brown and cooked through, about 10 minutes. Remove the mushrooms and slice thinly. Place the potatoes in a large bowl and add the mushrooms, onions and red pepper. Whisk together the vinegar, mustard and garlic in a medium bowl until combined. Slowly add the remaining 3/4 cup of olive oil and season with salt and pepper. Pour the vinaigrette over the potato mixture and mix gently to combine. Add the thyme and parsley and season with salt and pepper to taste. Serve at room temperature.

MUSTARD SHALLOT VINAIGRETTE

Steps:

• In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using.;

GRILLED MUSHROOM SALAD WITH MUSTARD SHALLOW VINAIGRETTE

Steps:

• To prepare the mushrooms, whisk together the 3 tablespoons of olive oil with the garlic, herbs, lemon juice, salt and pepper in a large bowl. Toss the mushroom caps in the marinade and grill over medium low heat until cooked, about 2-3 minutes per side. While mushroom are still warm, slice into large chunky slices. Combine with the arugula and toss with the vinaigrette. Vinaigrette: Process the vinegar, mustard, honey, shallots, salt and pepper in a small food processor until finely chopped. With the processor running, add the oil in a small stream until fully incorporated.