Recipe - Wilted Greens Grilled Portobellos And Cherry Vinaigrette

One half pound Mixed salad greens
2 tablespoon Balsamic vinegar
4 Garlic cloves; minced
One fourth cup Olive oil
Salt; to taste
Freshlyground black pepper;
to taste
One half pound Fresh portobello mushrooms;
stems trimmed
Olive oil; for grilling
=== DRIED CHERRY VINAIGRETTE
===
One half cup Olive oil
2 Shallots; finely chopped
1/3 cup Sherry vinegar or red wine
vinegar
One fourth cup Pitted dried cherries
Salt; to taste
Freshlyground black pepper;
to taste
One fourth cup Fresh goat cheese; crumbled

In a small bowl, whisk together the balsamic vinegar, garlic, olive oil,
salt, and pepper. Arrange the mushroom caps in a single layer in a shallow
nonaluminum dish and pour the vinegar marinade over the mushrooms. If time
allows, cover and let stand for 1 hour, turning the caps after 30 minutes.
Place the salad greens in a large salad bowl and set aside. Lightly oil a
grill pan over medium high heat. Remove the mushrooms from the marinade,
place on the hot grill, and use a skillet or other weight to press down on
the mushrooms. Sear the mushrooms for 2 minutes on each side, or until
tender. Transfer the mushrooms to a cutting board, slice thinly, and add to
the lettuce. Prepare the vinaigrette: Heat the olive oil in a skillet over
medium heat. Add the shallots and saute for about 2 minutes, or until
softened. Add the vinegar and boil for 1 minute. Add the dried cherries,
salt, and pepper, and heat through for 1 minute longer. Taste for
seasoning. To serve, pour the hot vinaigrette over the lettuce and
mushrooms and toss to coat all the ingredients evenly. Arrange the salad on
individual plates and sprinkle the goat cheese evenly over the tops. Serve
immediately. This recipe yields 4