Recipe for Mushroom Salad with Walnuts and Watercress 
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Yield:
4
Ingredients:
Amount Ingredient
1 lrg shallot finely diced
1/4 tsp salt
1 tbl red wine vinegar
3 tbl walnut or olive oil divided
Freshly-ground black pepper to taste
2 lrg portobello mushrooms stems removed
3 tbl walnut or extra-virgin olive oil plus a little extra
1 bn watercress stems discarded,
washed and dried
Instructions:
Instructions: Heat broiler. For vinaigrette: Combine shallot, salt and vinegar in a bowl. Whisk 2 tablespoons walnut oil into mixture. Season to taste with pepper.

Brush mushrooms with remaining oil; sprinkle with salt and pepper. Grill or broil 4 minutes per side 4 inches from heat source.

Cut mushrooms into wide strips. Toss with 1 tablespoon vinaigrette.

Arrange watercress and walnuts on salad plates and spoon remaining vinaigrette evenly over each. Arrange mushrooms on top.

This recipe yields 4 servings.

Description: "Portobello lovers will appreciate this elegant salad. Roasting walnuts brings out their flavor."

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