Insalata di Portobello, Ricotta e Pomodori al forno - ABC 33/40 - Birmingham News, Weather, Sports

Insalata di Portobello, Ricotta e Pomodori al forno

(Fresh Portobello mushrooms, Ricotta cheese and roasted tomatoes salad)

 Lemon vinaigrette

• 1/2 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• salt and pepper

Place Portobello mushrooms on grill and the tomatoes cut in 4 in the oven. Once the mushrooms and the tomatoes are cooked let those cool before you use those.

Place lettuce, roasted tomatoes, sliced grilled portobello mushrooms and ricotta cheese in a large bowl. Add lemon vinaigrette and toss. place it in a plate and garnish it with fresh parsley.