Portobello, Bocconcini and Tomato Salad
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Prep Time: 10 mins
Serves: 4
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Ingredients
4 large Portobello Mushrooms
2 Field Tomatoes
4 small Bocconcini Cheese Balls
1 bunch Spinach, washed well OR Mixed Greens
4 tbsp Melted Butter
Ingredients for Vinaigrette:
1 tbsp Balsamic Vinegar
3 tbsp Extra Virgin Olive Oil
Salt & Black Pepper
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Indoor Preparation
Remove skin from back of portobello mushrooms, trim off stem. Cut tomatoes and bocconcini cheese in half.
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Outdoor Preparation
Brush both sides with melted butter and grill whole portobello mushrooms and tomatoes on medium-high grill. Cool for one minute.
Remove from grill and slice mushrooms thinly. On separate plate, warm bocconcini cheese for 30 seconds to slightly melt.
In a small bowl, combine balsamic vinegar and oil to make the vinaigrette. Season to taste with salt and pepper.
Place mushrooms, tomatoes and cheese on bed of spinach and drizzle with vinaigrette.
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