Grilled Portobello Mushroom Salad with Greens Honey Vinaigrette & Roquefort

Directions

Make marinade:

In electric blender, blend honey, vinegar, soy sauce, garlic and ¼ cup oil until smooth; set aside.

Brush mushrooms on both sides with 1½ tablespoons oil.

Place on indoor grill or in preheated nonstick skillet over medium-high heat.

Cook about five minutes, turning occasionally, just until tender.

Transfer to non-reactive container, gill sides up.

Pour marinade over mushrooms; cover and refrigerate two to four hours, basting with marinade occasionally.

If using raw bacon, sauté bacon until lightly browned.

Remove to paper towels to drain; set aside.

Remove mushrooms from marinade, then reheat one to two minutes on indoor or outdoor grill, turning once.

In large bowl, toss greens with ⅓ cup (or to taste) honey vinaigrette.

Divide greens equally among four individual serving plates.

Halve mushrooms.

Prop one half on the other on each salad.

Divide cheese and cooked bacon bits among the salads.

Sprinkle with chives.

Honey Vinaigrette:

Whisk together honey and next four ingredients; whisk in oil.