- 8 large Portobello mushrooms, stems discarded
- 1/2 cup pure olive oil
- Salt and freshly ground pepper
- 2 tablespoons balsamic vinegar, preferably aged
- 1 garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon chopped thyme
- 3 large Bosc pears—peeled, halved, cored and cut lengthwise into thin wedges
- 6 cups bite-size pieces of romaine lettuce
- 1/2 cup thin shavings of Manchego, Pecorino or Parmigiano-Reggiano cheese
- Light a grill or heat a grill pan. Coat each mushroom with 1 tablespoon of the pure olive oil. Season with salt and pepper. Grill the mushrooms over a medium low fire or in a grill pan until very crusty and lightly charred outside and cooked through, about 10 minutes per side. Transfer the mushrooms to a large rimmed baking sheet, gills up.
- Preheat the oven to 400°. In a small bowl, combine the balsamic vinegar and garlic. Brush the mixture over the mushroom gills. Roast the mushrooms for about 5 minutes, or until hot. Slice the mushrooms 1/2 inch thick.
- In a small bowl, whisk the extra-virgin olive oil with the lemon juice and thyme. Season with salt and pepper. Toss the pear wedges with 1 tablespoon of the dressing. In a large salad bowl, toss the romaine with the remaining dressing. Add the pear wedges and mushrooms and toss. Top with the cheese shavings and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.