Once again I go to "Sensational Salads" by Barbara Scott-Goodman.
Though these mushrooms were to be cooked on a grill,
I chose to use my favorite cast-iron grill pan in the coolness of my kitchen,
as our weather today is 107 degrees in the shade!
Welcome to Texas, y'all!
6 PORTOBELLO MUSHROOMS, stemmed
3/4 c. plus 2 Tbsp. EXTRA-VIRGIN OLIVE OIL
2 cloves GARLIC, thinly sliced
KOSHER SALT and freshly ground BLACK PEPPER
1/2 RED ONION, thinly sliced lengthwise
1 Tbsp. BALSAMIC VINEGAR
2 Tbsp. chopped FLAT LEAF PARSLEY
4 c. MIXED SALAD GREENS
1/2 c. crumbled GOAT CHEESE
Arrange the mushrooms in one layer and pour 3/4 c. of the olive oil over them.
Sprinkle with the garlic and salt and pepper to taste.
Cover loosely and let marinate for about 2 hours.
"Grill" in cast-iron grill pan, covered, over moderately high heat until golden and lightly charred... about 4 minutes per side.
Cut the mushrooms into thick slices and transfer to a large bowl.
Add the onion, vinegar, parsley, the remaining 2 Tbsp. olive oil, and salt and pepper to taste and toss well to combine.
Taste and adjust seasonings, if necessary.
Arrange salad greens on a platter or individual plates.
Spoon the mushroom salad over them and sprinkle with the goat cheese.
Drizzle with additional olive oil and pepper if desired and serve at once.