1. MUSHROOMS: Cut stems off mushrooms& reserve for another use (soup?) or discard. 2. Using a spoon, carefully scrape gills off mushroom caps& discard; brush top of caps. 3. Brush small roasting pan with some of the oil& sprinkle with half the salt. 4. Place mushrooms in pan, drizzle with remaining oil, sprinkle with remaining salt& pepper. 5. Place 2 or 3 slices of garlic& 2 sprigs of thyme on each mushroom. 6. Roast in preheated 450F oven until tender, about 10 minutes. 7. Let cool; discard garlic& thyme. 8. This may be refrigerated for up to 3 days. 9. VINAIGRETTE: Whisk vinegar with mustard. 10. Slowly drizzle in the oil, whisking continuously, until emulsified. 11. Whisk in seasonings. 12. This can be made ahead& refrigerated for up to 3 days. 13. ASSEMBLY: Toss spinach& arugula with vinaigrette in a large bowl. 14. Divide among 4 dinner plates, top with mushrooms, proscuitto& cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
