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 1/4 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. For vinaigrette: combine shallot, salt and vinegar in a bowl. Whisk 2 tablespoons walnut oil into mixture. Season to taste with pepper. 2. Brush mushrooms with remaining oil; sprinkle with salt and pepper. Grill or broil 4 minutes per side 4" from heat source. 3. Cut mushrooms into wide strips. Toss with 1 tablespoon vinaigrette. 4. Arrange watercress and walnuts on salad plates and spoon remaining vinaigrette evenly over each. Arrange mushrooms on top.