Recipes / Roasted Mixed Mushroom Salad with Green Chile Salsa and Quesa Fresco

Ingredients

• 1/2 cup Italian Vinagrette Dressing
• 3 tablespoons Coarsely Grained Mustard
• 1 1/2 teaspoons Garlic, Minced
• 1 teaspoon Dried Oregano
• 1 pound Whole Mixed Mushrooms
• 3 each Large Portobello Mushroom Caps, Sliced
• 3 5/8 cups Furmano's Petite Diced Tomatoes with Green Chilies, Drained
• 1/2 cup Red Onion, Chopped
• 1/4 cup Olive Oil
• 1 tablespoon Lime Juice
• 1/4 cup Fresh Cilantro, Minced
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 cup Queso Fresco Cheese, Crumbled
• 2 dozen French Baguette Bread Slices
• 8 cups Mixed Salad Greens
• 1 each Bunch Watercress, Trimmed

Preparation

1. Heat oven to 400 degrees.
2. To make the dressing, whisk together the Italian vinagrette, mustard, garlic and oregano.
3. Spread mushrooms onto rimmed baking sheet in a single layer.
4. Pour 1/2 cup of dressing mixture over top of the mushrooms. Roast until soft and beginning to caramelize, 10 to 15 minutes; remove from oven.
5. Meanwhile in a medium bowl, combine Furmano's Petite Diced Tomatoes with Green Chilies, onions, 2 tablespoons olive oil, lime juice, cilantro, salt and pepper.
6. Combine the Queso Fresco and remaining 2 tablespoons of olive oil. Spread mixture on baguette slices.
7. Bake on a baking pan until edges of bread are lightly browned and cheese is beginning to melt, 1 to 2 minutes.
8. Toss salad greens with enough dressing to coat and divide among 6 serving plates.
9. Arrange mushrooms on edge of plates and spoon salsa into center.