Insalata di Portobello, Ricotta e Pomodori al forno
- 1/2 cup olive oil
- 3 tablespoons freshlemon juice
- 1 1/2 teaspoonsDijon mustard
- salt and pepper
Place Portobellomushrooms on grill and the tomatoes cut in 4 in the oven. Once the mushroomsand the tomatoes are cooked let those cool before you use those.Place lettuce, roasted tomatoes, sliced grilled portobello mushrooms andricotta cheese in a large bowl. Add lemon vinaigrette and toss. place it in aplate and garnish it with fresh parsley.