You can plate and refrigerate the greens and mushrooms and prepare the vinaigrette in advance. Bring the salad to room temperature and dress it just before serving.
6 garlic cloves
60ml extra-virgin olive oil
½ tsp kosher (coarse) salt
3 large portobello mushrooms, stemmed, wiped with damp kitchen paper
For the vinaigrette:
60ml freshly squeezed
30ml soy sauce
2 garlic cloves, finely chopped
½ tsp kosher salt
2 tbsp sugar
3 drops hot chilli oil
180ml grapeseed or rapeseed oil
350g mesclun or other
mixed salad leaves
140g goat’s cheese,
Preheat the oven to 200°C. Cover a baking tray with foil.
In a small food processor, combine the garlic, olive oil and salt, and process until roughly pureed. Alternatively, chop the garlic and combine in a small bowl with the olive oil and salt, and whisk to blend.
Brush both sides of the mushroom caps with the mixture and transfer to the baking tray. Bake the mushrooms until golden and most of their liquid has evaporated, turning once, about 35 minutes.
Cool to room temperature and slice 1 cm thick. Set aside.
To make the vinaigrette, place all of the ingredients except the oil in a blender and blend. With the motor still running, drizzle in the oil until the mixture has thickened. Alternatively, place the ingredients in a large measuring jug and use a hand blender. Adjust the seasoning.
Place the greens in a large bowl, drizzle with 80ml of the vinaigrette, and toss until the leaves are evenly coated. If the salad seems dry, add more vinaigrette and toss again.
Divide the greens among 6 serving plates. Surround one side with portobello slices and add crumbled goat’s cheese on the other.