Portobello Salad with Mustard Dressing

This is the salad we made this week to go with the Carrot Ginger soup:

Portobello Salad with Mustard Dressing
Adapted from Veganomicon

Serves 4

Dressing
1/4 cup smooth mustard
1 1/2 tbsp olive oil
1/4 cup red wine vinegar
2 tbsp pure maple syrup

Salad
8 cups mixed greens
1 avocado, peeled, halved, pitted and cubed
1 small red onion, sliced into very thin half moons
15 ounce can chickpeas, drained and rinsed
1 recipe Roasted Portobellos (recipe follows)

Preparing the dressing: Whisk all the ingredients together in a small bowl.

Toss all the salad ingredients together, except the portobellos. Add the dressing. Divide up the salad and place the sliced warm portobellos on top of each salad.

Roasted Portobellos
Adapted from Veganomicon

1/2 cup wine
2 tbsp soy sauce
2 tbsp balsamic vinegar
2 cloves garlic, minced
2 large or up to 4 small portobello caps

Clean the portobello caps. Combine all ingredients for the marinade in a glass pie plate or small casserole. Place the mushrooms upside down in the marinade and spoon a lot of the marinade into each cap to form a small pool. Preheat the oven to 400F and marinated for about 20 minutes.

Cover with aluminum foil and bake for 30 minutes. Remove the foil, use tongs to flip the caps over, and cook, uncovered, for another 10 minutes. Let it cool a bit and then slice the mushrooms very thinly on the diagonal to make nice meaty slices.