Grilled Portobello With POM Vinaigrette and Greens

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, creme fraiche 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:

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. Serve this pomegranate recipe.