Recipe - Grilled Mozzarella Cheeseburgers With Dried Tomato And Arugu

3 tablespoon Olive oil
2 Garlic cloves; peeled,
minced fine
1 teaspoon Coarselychopped fresh thyme
leaves
1 teaspoon Coarselychopped fresh
oregano leaves
Juice of One half lemon
One fourth teaspoon Salt
Freshlyground black pepper;
to taste
1 pound Large Shiitake mushroom
caps; stems removed,
; cleaned of all dirt
2 cup Torn frisee lettuce; washed,
dried
(or substitute fresh chicory
leaves)
1 Recipe Mustard Shallot
Vinaigrette; see * Note

* Note: See the “Mustard Shallot Vinaigrette” recipe which is included in
this collection.

To prepare the mushrooms, whisk together the 3 tablespoons of olive oil
with the minced garlic, fresh herbs, lemon juice and salt and pepper in a
bowl large enough to hold the mushroom caps. Toss the mushroom caps in the
grilling marinade and grill over indirect or mediumlow heat until cooked,
about 2 to 3 minutes per side for the Shiitakes. While the mushrooms are
still warm, slice them coarsely into large chunky slices. Combine the
cut or sliced up mushrooms with the frisee lettuce or chicory salad and toss with the
vinaigrette. This recipe yields 4