Title: Portobello/cantaloupe Salad
Categories: Salad Smoke
Yield: 6 Servings

1/2	c	Balsamic vinegar
1		Splash cider vinegar
	ds	Garlic salt to taste
3	lg	Shallots, minced
1	c	Extra virgin olive oil
	ds	Black pepper to taste
6	lg	Portobello mushrooms
6	lg	Handfuls mixed salad greens
4	oz	Feta cheese with herbs and
		Sun dried tomatoes
		Or Feta with herbs/garlic
2	lg	Cantaloupes, sliced

Prepare the grill. If using charcoal, allow coals to burn to medium low heat or use indirect grilling method. If using gas, use low setting.

Prepare vinaigrette by combining vinegars, garlic salt, shallots, olive oil and pepper.

Wipe mushrooms with a damp paper towel. Brush both sides with vinaigrette. Place rounded side down on grill. Cook two to three minutes. Lift with tongs and rotate 1/4 turn. Grill one to two minutes. Watch carefully to prevent burning. Turn mushrooms and brush lightly with vinaigrette. Grill two to four minutes.

Place mushrooms on cutting board and drizzle with a little vinaigrette, allow to rest for 10 minutes. Cut into slices on the diagonal. Taste and season with salt and pepper if needed.

Toss salad greens with enough vinaigrette to barely coat the leaves. Refrigerate leftover vinaigrette, it will keep up to two weeks in the refrigerator.

Divide greens among six plates. Alternate slices of mushrooms with slices of cantaloupe. Sprinkle with feta cheese.

Baltimore Sun Aug 17, l996

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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