Grilled Mushroom and Garlic Salad

• From: Mushroom Council

Ingredients

• 1 head garlic

• 1 lb (about 6 cups) white button mushrooms, halved

• 3 Tbs olive oil, divided

• 1 Tbs red wine vinegar

• 1 tsp Dijon mustard

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 cups watercress leaves, arugula or spinach

• 1 cup cherry tomato halves or diced tomatoes

Mellowed by cooking, the health-promoting garlic pairs perfectly with fresh leafy greens and tomatoes.

Directions

• Preheat grill or broiler.
• Separate garlic head into cloves; if large, cut cloves in half; peel. Fill a small saucepan with 3 inches of water; bring to a boil. Add garlic; cook until tender, about 5 minutes, drain.
• In a large bowl toss mushrooms and garlic with 2 tablespoons olive oil.
• To grill, place mushrooms and garlic in a grill basket or on skewers, or to broil place on broiler pan rack. Grill or broil as close to the heat as possible until mushrooms are tender, and golden turning occasionally, about 3 to 4 minutes.
• In a large bowl, combine remaining 1 tablespoon olive oil, the vinegar, mustard, salt and black pepper. Add mushrooms and garlic, watercress and tomatoes; toss to coat; serve immediately