Mushroom Salad with Walnuts and Watercress

Description
Portobello lovers will appreciate this elegant salad. Roasting walnuts brings out their flavor.

Ingredients

 * 1 large shallot, finely diced
 * ¼ teaspoon salt
 * 1 tablespoon red wine vinegar
 * 3 tablespoons walnut or olive oil, divided
 * pepper
 * 2 large portobello mushrooms, stems removed
 * 3 tablespoons walnut or extra virgin olive oil, plus a little extra
 * 1 bunch watercress, stems discarded, washed and dried
 * 3 tablespoons walnuts, roasted and chopped

Directions

 * 1) Heat broiler.

Vinaigrette

 * 1) Combine shallot, salt and vinegar in a bowl.
 * 2) Whisk 2 tablespoons walnut oil into mixture.
 * 3) Season to taste with pepper.

Salad

 * 1) Brush mushrooms with remaining oil; sprinkle with salt and pepper.
 * 2) Grill or broil 4 minutes per side 4" from heat source.
 * 3) Cut mushrooms into wide strips.
 * 4) Toss with 1 tablespoon vinaigrette.
 * 5) Arrange watercress and walnuts on salad plates and spoon remaining vinaigrette evenly over each.
 * 6) Arrange mushrooms on top.