Portabello and Goat Cheese Salad -

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Portabello and Goat Cheese Salad

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By Chef James Boyce

Posted July 23rd, 2007

FabulousFoods.com Recommends: Food Made Fast Salad (Williams-Sonoma Food Made Fast), by Brigit Legere Binns, (2007, Williams-Sonoma)

Food Made Fast Salad (Williams-Sonoma Food Made Fast)

Servings:	4
Author Notes:	This recipe was given to us by James Boyce former chef of Loews Coronado Bay Resort in San Diego, California. James was particularly proud of the hotel's extensive herb garden, as evidenced in this recipe.
Ingredients:	Portobellos: 4 medium portabello mushrooms 2 cloves garlic, minced or pressed 1 shallot, minced 1 teaspoon chopped basil 1 teaspoon chopped Italian parsley 1 teaspoon chopped rosemary 1 teaspoon chopped thyme 1/4 pound goat cheese (preferably Sonoma) 1 tablespoon creme fraiche 1 tablespoon cream cheese salt and pepper to taste Salad: 1/4 cup olive oil 1/4 cup balsamic vinegar 2 cups baby greens or mesclun
Instructions:	Preparing the Portobella Mushrooms Mix together half the oil, vinegar garlic, shallots and herbs. Remove stems from mushroom caps and marinate in this mixture for 30 minutes to one hour. Combine remaining herbs, garlic, goat cheese, crème fraiche and cream cheese. Place cheese mixture onto a cookie sheet sheet. Remove a mushroom cap from the marinade and season with salf and pepper. Grill mushroom until tender. Place cheese in a pre-heated 425°F oven and bake until soft. Making the Salad Combine remaining olive oil and balsamic vinegar to make a vinaigrette. Add shallots in equal portions and toss with greens. Finishing Remove cheese from cookie sheet and place 1/4 in the center of each serving plate. Place mushroom cap on top of cheese and top with a small portion of the salad.