Grilled Wild Mushroom Salad

Grilled Wild Mushroom Salad

Yield: 1 serving.

6 OZ. MUSHROOM MIX:
white and crimini mushrooms, halved
shiitake mushrooms, stems removed and quartered
portabella mushrooms, cut into 1" cubes
2 oz. balsamic-shallot dressing (recipe follows), divided
3 oz. mesclun mix
11/2 Tbsp. walnuts, toasted and coarsely chopped
2 Tbsp. Gorgonzola cheese, crumbled
3 halves Parmesa

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