Portobello Mushroom Salad

Ingredients:

1 pack of mixed salad leaves, preferably with argula included

2 big Portobello mushrooms, cleaned

100 g blue cheese

100 g bacon strips

1 big cooked red beetroot, cut in pieces

10 cherry tomatoes, cut in halves or quarters

Handful walnuts

1 tbsp olive oil

1 tbsp balsamic vinegar

1 teaspoon honey

salt&pepper

*

She had this salad as a dinner in a spa restaurant in Maarssen after an amazing relaxing day in the spa, and she couldn't wait to retry at home. The preparation took a little while longer than other salads, but it was certainly worth it as this salad was simply delicious. Wash the portobello mushrooms, place them into a roasting pan or plate and roast them in pre-heated oven for about 8 minutes until they soften. Take them out and put some blue cheese on the top, place the cut beetroot and the walnuts in the roasting pan along with the mushrooms and roast for a few more minutes so that the cheese melts and walnuts are toasted. Fry the bacon strips until crunchy. Prepare the vinaigrette by simply mixing the olive oil, balsamic vinegar, honey, salt and paper. Throw the mix of salad leaves on a plate, add cut cherry tomatoes, rest of blue cheese and bacon strips. Take the rest of the things out of oven and add them on the plate. Drizzle with the vinaigrette and sever with bread if you like.
Bon Appetit!