Roasting the portobello mushrooms deepens their flavor and makes them tender and meaty. To clean them, wipe the caps with a damp paper towel (do not soak).

　　

Ingredients

serves 4 as a starter

　　3 tablespoons red-wine vinegar

　　1 tablespoon Dijon mustard

　　Coarse salt and freshly ground pepper

　　2/3 cup olive oil

　　4 large portobello mushrooms (1 1/2 pounds), stems removed, caps cleaned

　　3 heads endive, sliced crosswise 1/2 inch thick (about 4 cups)

　　8 ounces mesclun or mixed salad greens (about 10 cups)

　　1 small red onion, halved and thinly sliced

　　4 ounces blue cheese, crumbled

　　

Step 1

Preheat oven to 450°F. In a small bowl, whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly add olive oil, whisking to emulsify. Reserve 1/2 cup dressing to toss with the greens.

　　

Step 2

Place mushrooms on a baking sheet. Coat both sides with some of the remaining dressing (see below). Roast mushrooms, stem sides up, brushing with more dressing every 5 minutes, until they are tender, about 15 minutes.

　　

Step 3

Toss the endive, mesclun, onion, and blue cheese with reserved dressing, and divide among four salad bowls. Slice mushrooms 1/2 inch thick, and arrange pieces over each serving. Serve immediately.

　　

Coating Mushrooms

Step 4

A pastry brush is the best tool for coating the mushrooms with dressing, before and as they cook.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.