Roasted Portobello Salad

4 large portobello mushrooms, stems removed

For the marinade:

1/4 cup balsamic vinegar

1/4 cup dark soy sauce

1 Tbsp cracked black pepper

Mix all ingredients together in a mixing bowl and pour over the mushrooms and let stand for at least 30 minutes.

For the vinaigrette:

1/2 cup extra virgin olive oil

1/4 cup champagne vinegar

1 ounce roasted red bell pepper

1 shallot, minced

salt and pepper to taste

Puree the roasted pepper with the vinegar, then whisk in a bowl the shallots and garlic with the vinegar.

Whisk in the oil slowly.

For the greens:

1 pound organic spring greens

Preheat the oven to 400 degrees.

Roast the mushrooms on a rack for 15 minutes, allow to cool (may also be grilled)

Toss the greens with the desired amount of dressing, slice the mushrooms in 5 or 6 pieces each and arrange on top of the greens.

Serves 4.