Title: Grilled portobello salad with goat cheese
 Categories: Salads, Cheese/eggs, Ew
      Yield: 4 Servings
 
      2 tb Extra-virgin olive oil
      2 tb Strong brewed Earl Grey tea
      1 tb Balsamic vinegar
      1 tb Finely chopped parsley,
           Preferably Italian flat-leaf
      1    Clove garlic, finely chopped
    1/2 ts Dijon mustard
    1/4 ts Dried marjoram
           Salt
           Freshly ground black pepper
      2 lb Portobello mushrooms (about
           4 ea large)
      6 c  Washed, dried and torn salad
           Greens (curly red & green
           Leaf lettuce)
      2 oz Aged or fresh goat cheese
      1    Vine-ripened tomato, peeled
           Seeded & diced
 
  Place a broiler pan about 6" from the source of heat; preheat the
  broiler and broiler pan.  In a large bowl, whisk together 1 T oil,
  the tea, vinegar, parsley, garlic, mustard, marjoram, salt and
  pepper; set aside. Trim mushroom stems and reserve for another use.
  Wipe mushroom caps clean with a damp paper towel.  Brush the mushroom
  caps with the remaining 1 T oil and season lightly with salt and
  pepper. Place the mushrooms, rounded side facing up, on the preheated
  broiler pan and broil until tender and lightly browned, 2 to 4
  minutes per side. While the mushrooms broil, add salad greens to the
  dressing and toss. Arrange the greens on 4 individual salad plates.
  When the mushrooms are done, cut them into thick slices and set them
  on the greens. Crumble cheese over the mushrooms and scatter tomatoes
  over all.  Add a grinding of black pepper and serve.