Grilled Portobello Salad with Goat Cheese
| Yield: | 4 Servings |
| Categories: | Salads |
| 3 | tb | Extra-virgin olive oil |
| 3 | tb | Strong brewed tea |
| 1 1/2 | tb | Balsamic vinegar |
| 1 1/2 | tb | Italian flat-leaf parsley |
| DIVIDER | -- finely chopped | |
| 2 | Clove garlic; finely chopped | |
| 1/2 | ts | Dijon mustard |
| 1/2 | ts | Dried marjoram |
| Salt & pepper; to taste | ||
| 4 | lg | Portobello mushrooms |
| 4 | c | Curly lettuce; red & green |
| Dried & torn | ||
| 3 | oz | Aged or fresh goat cheese |
| 1 | md | Vine-ripened tomato; peeled |
| DIVIDER | -- seeded & diced |
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