Farmers Market Salad with Aged Gouda, Tatsoi and Roasted Portabellas

Yield: Makes 8 servings
Active time: 15 min
Total time: 40 min

    •    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 spicy greens (tatsoi, or a mix of tatsoi, mustard greens, arugula, mizuna, or watercress)
    •    1 cup coarsely grated aged Gouda cheese

Preheat oven to 425°F with rack in middle.
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.
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.
Cooks’ note: Mushrooms can be roasted 4 hours ahead and kept at room temperature.

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