Mushroom Salad with Walnuts and Watercress

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

Ingredients
pepper
 * 1 large shallot, finely diced
 * 1/4 teaspoon salt
 * 1 tablespoon red wine vinegar
 * 3 tablespoons walnut or olive oil, divided
 * 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.