Peppery Grilled Portobello and Leek Salad

Peppery Grilled Portobello and Leek Salad

Ingredients:
4 large Portobello mushroom caps
1 garlic clove
½ teaspoon black pepper, fresh ground
¼ teaspoon lemon zest
½ cup leeks, sliced
3 cups Boston lettuce, lightly packed
1 cup mixed micro greens, lightly packed
¼ cup honey mustard vinaigrette
¼ cup toasted pine nuts

Directions:
1. Heat grill or grill pan to medium-high.
2. Place mushroom caps in a shallow baking dish, round side down. Add
garlic clove to a garlic press and press garlic over the caps so that the
juice sprays onto the mushrooms. Use clean hands to rub garlic juice
and paste around each cap. Keep the coating light and discard excess
garlic.
3. Drizzle oil over mushrooms and rub to ensure each cap is completely
covered. Sprinkle ¼ teaspoon pepper over the caps. Flip the caps over
so that the round side faces up. Sprinkle the lemon zest and remaining
pepper over the caps.
4. Remove caps from dish and place on grill. Grill caps for 3 minutes on
each side. Remove caps from grill, place back in dish, and set aside.
5. Combine Boston lettuce, micro greens, and leeks in a large salad bowl.
Drizzle with vinaigrette and toss to coat. Slice cooled mushroom caps
1-inch thick and add to salad. Toss to mix and garnish with pine nuts.
Serve immediately.