Grilled Portobello with POM Mustard Vinaigrette and Garden Greens
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Ingredients
Grilled Portobello Mushrooms:
- 4 medium portobello mushrooms
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- 1 shallot, minced
- 1/2 teaspoon each of basil, Italian parsley, rosemary and thyme, chopped
- salt and pepper to taste
- 1/2 teaspoon each of basil, Italian parsley, rosemary and thyme, chopped
- 1/4 lb. Sonoma goat cheese
- 1 tablespoon crème fraîche
- 1 tablespoon cream cheese
POM Mustard Vinaigrette:
- juice from 1 large POM Wonderful Pomegranate,* or 1/2 cup POM Wonderful 100% Pomegranate Juice
- 1/4 cup rice vinegar
- 1-1/2 tablespoons mustard
- 3/4 cup olive oil
- salt and pepper to taste
Salad:
- 2 cups California baby greens
Garnish:
- 1/4 cup arils from 1 large POM Wonderful Pomegranate**
Preparation
Grilled Portobello Mushrooms: Combine 1/4 cup of the olive oil, balsamic vinegar, 1 tablespoon minced garlic, half of the minced shallots and 1/2 teaspoon of each of the herbs in a bowl. Remove stems from mushroom caps and marinate in herbed oil and vinegar mixture for 30 minutes to one hour. Remove portobello from marinade and season with salt and pepper. Grill each side for approximately 2 minutes or until tender.
Herb Sonoma Goat Cheese: Preheat oven to 425° F. Combine remaining herbs, garlic, goat cheese, crème fraîche and cream cheese. Spoon mixture onto cookie sheet in 2-1/2 to 3 ounce dollops. Place cheese in preheated oven and bake for 5 to 7 minutes or until soft. Remove from cookie sheet and place into center of serving plate.
POM Mustard Vinaigrette: Prepare fresh pomegranate juice.* Combine the pomegranate juice, rice vinegar and mustard in a large bowl. Slowly whisk in oil to emulsify. Season with salt and pepper.
Baby Greens Salad and Plating: Add remaining shallots in equal portions to the baby greens and toss with vinaigrette. Place mushroom on top of cheese with a small portion of the salad.
