Instructions: We like the idea of spooning a little herbed goat cheese on the plate next to this mixed salad. The tastes and textures mingle seductively on the tongue.

Meaty portobello mushrooms are great for grilling. They arent really a variety of mushroom, but rather a name given to large crimini mushrooms, which are among the most popular of cultivated culinary mushrooms.

Salad:
1/2 cup olive oil
1 clove garlic, crushed
Salt and freshly ground black pepper
2 red bell peppers
1 yellow bell pepper
6 large portobello mushrooms
6 green onions, white and some green parts, sliced

Herbed Goat Cheese:
3 ounces mild, fresh goat cheese
2 teaspoons minced fresh thyme
1 teaspoon minced garlic
About 1 teaspoon extra-virgin olive oil
Salt and freshly ground black pepper

Dressing:
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 ounces mesclun or other mixed salad greens (about 2 loosely packed cups)

Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil spray to prevent sticking. The coals should be moderately hot to hot, and if charcoal, covered with a thin coating of white ash and glowing deep red.

To make salad: In a small bowl, combine the olive oil with the garlic and salt and pepper to taste. Halve the peppers, and stem, seed and derib them. Cut the peppers lengthwise into quarters and arrange on a large tray or rimmed baking sheet. Trim the stems from the mushrooms and lay the caps on the tray.

Lay the green onions on the same tray. Brush the oil over the peppers, mushrooms, and green onions.

Grill the peppers for 12 to 15 minutes, turning once, until lightly charred and softened. Lay the mushrooms on the grill and grill for 8 to 10 minutes, turning once, until softened, and the green onions for 1 to 2 minutes, turning once, until softened. Set the peppers, mushrooms, and green onions aside to cool. Slice the peppers and mushrooms into 1/2 inch-thick strips. Leave the green onions whole.

To make the goat cheese: In a small bowl, combine the goat cheese, thyme, and garlic, using a fork to mash the mixture. Drizzle with enough olive oil to moisten the cheese. Season to taste with salt and pepper.

To make the dressing: In a small bowl, whisk the vinegar and olive oil together. Season to taste with salt and pepper.

In a shallow bowl, combine the lettuce with the grilled peppers, mushrooms, and green onions. Drizzle the dressing over the salad, tossing gently to mix.

Use only as much dressing as necessary to moisten the salad. Divide among 6 salad plates. Spoon herbed goat cheese on the side of each plate and serve.

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