Active Time

　　15 min

　　Total Time

　　40 min

　　Lobes of golden mushrooms, shreds of buttery Gouda cheese, and the heartiness of spicy greens come together in this substantial salad. It's a terrific companion to the chive shortcakes, stew, and baked tomatoes, but keep it in mind when all you're after is a soup-and-salad supper.

　　

Ingredients

Makes 8 servings

　　3/4 pounds sliced portabella mushrooms

　　1/2 cup extra-virgin olive oil, divided

　　3 tablespoons red-wine vinegar

　　1 teaspoon Dijon mustard

　　10 cups mixed spicy greens such as mustard, arugula, tatsoi, mizuna, and watercress

　　1 cup coarsely grated aged Gouda cheese

　　

Step 1

Preheat oven to 425°F with rack in middle.

　　

Step 2

Toss mushrooms with 3 tablespoon oil and 1/4 teaspoon each of salt and pepper in a bowl. Roast in 1 layer in a 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms.

　　

Step 3

Whisk together vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 5 tablespoons oil in a bowl until combined. Toss mushrooms, greens, and cheese with enough dressing to coat.

　　

Nutrition Per Serving

Per serving: Calories 175

　　Total fat 17g

　　Saturated Fat 4g

　　Cholesterol 12mg

　　Sodium 262mg

　　Carbohydrate 3g

　　Fiber 1g

　　Protein 4g

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/1170347/2?mbid=HDEPI) ›

　　Cooks’ note:

　　Mushrooms can be roasted 4 hours ahead and kept at room temperature.