Name: Bella Topped Salad with Balsamic Reduction
Prep time: 20 min
Total time: 20 min
Ingredients: 12 Portobello mushrooms; Olive oil; Salt and pepper; Thyme; 16 ounces mesclun greens; 3 tablespoons extra virgin olive oil; Coarse salt and pepper; 2 tablespoons lemon juice; 1 1/2 cups balsamic vinegar; 1 tablespoon honey

Bella Topped Salad with Balsamic Reduction

Prep Time 20

Total Time 20

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Servings

Ingredients

12 Portobello mushrooms
Olive oil
Salt and pepper
Thyme
16 ounces mesclun greens
3 tablespoons extra virgin olive oil
Coarse salt and pepper
2 tablespoons lemon juice
1 1/2 cups balsamic vinegar
1 tablespoon honey

Instructions

Prepare mushrooms. Heat a griddle or a grilling pan over medium heat. Brush mushrooms with olive oil, season with salt and pepper, and sprinkle with thyme. Place in the pan topside down for 2 to 3 minutes. If using a grill, make a crisscross marks by turning the mushroom 90°. Flip and cook for 2 more minutes. Prepare salad. Toss greens with the olive oil, salt, pepper, and lemon juice. Prepare balsamic reduction. Place the vinegar in a saucepan over medium-low heat. Simmer until vinegar is reduced by at least half or until it is thick and syrupy. Add honey and whisk to combine. Cut mushrooms on the bias. Place a small amount of the salad on a plate and fan the mushroom on top. Drizzle with balsamic reduction.
As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 – Subscribe Now