Grilled Pork And Mushroom Salad Recipe

Ingredients

• Vinaigrette
• Extra virgin olive oil . . . . . .1/3 cup
• Balsamic vinegar . . . . . . . 3 tablespoons
• Dijon mustard . . . . . . . . . .2 tablespoons
• Finely chopped fresh basil. .2 tablespoons
• Salt . . . . . . . . . . . . . . . . ¼ teaspoon
• Pepper . . . . . . . . . . . . . . 1/8 teaspoon
• Salad
• Boneless pork chops (1 ½ pounds) . .4 (¾-inch-thick)
• Salt . . . . . . . . . . . . . .¼ teaspoon
• Pepper . . . . . . . . . . . 1/8 teaspoon
• Portobello mushrooms
• Or extra-large white mushrooms . .8 ounces
• Salad greens . . . . . . .10 ounces

How to make Grilled Pork And Mushroom Salad

1. For the vinaigrette: In a small bowl, whisk vinaigrette ingredients together until well combined.
2. Reserve ¼ cup dressing for basting pork and mushrooms.
3. For the salad: Heat grill or broiler to medium-high.
4. Sprinkle pork chops with the salt and pepper.
5. Grill or broil until an instant-read meat thermometer registers 150 degrees F when inserted in center of chops, 12 to 15 minutes, brushing occasionally with reserved dressing.
6. Grill mushrooms for five minutes, basting with dressing.
7. Cut chops into 1-inch cubes.
8. Slice mushrooms into thick strips.
9. Toss salad greens with vinaigrette.
10. Divide salad among four serving plates; top with pork and mushrooms.