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Parve
Easy
8 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
One of my favorite things to grill is portobello mushrooms; they’ve been a staple at my family’s barbecues for as long as I can remember.
3 portobello mushrooms
olive oil, for brushing
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Gefen Garlic Powder
6 ounces (170 grams) mixed greens
1/2 15-ounce (425-gram) can baby corn, sliced
8–10 cherry tomatoes, quartered
1 tablespoon finely diced shallot
1 tablespoon Tonnelli Red Wine Vinegar
1 and 1/2 teaspoons Heaven & Earth Lemon Juice
1 and 1/2 teaspoons grainy Dijon mustard
1 and 1/2 teaspoons Manischewitz Honey
1 and 1/2 teaspoons finely chopped parsley
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Gefen Olive Oil
Preheat grill to high heat.
Brush mushrooms with olive oil and season with salt, pepper, and garlic powder.
Grill for 10 minutes per side. Allow to rest for five minutes, then cut into thin strips.
To make the dressing: Combine shallot, mustard, vinegar, lemon juice, honey, parsley, salt, and pepper in a bowl. Whisk in oil in a thin stream until emulsified.
Assemble salad and toss with dressing.
Styling and Photography by Hudi Greenberger
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