Roasted Mushroom Salad

Day 3 of the "salad cleanse." This one is the least photogenic but might be my favorite so far. Portobello mushrooms are awesome because they can be substituted for both meat and bread making gluten/grain free'ers and vegetarians rejoice! And for everyone else they're just a great source of protein and fiber (5 grams/ 3 grams respectively in one cup of chopped mushrooms.)

Ingredients:

2 portobello mushrooms
3 tbsp olive oil
1 tbsp balsamic vinegar
1 cup large bread crumbs
3 sprigs of thyme, chopped
Mixed arugula, watercress and spinach
salt and pepper

Dressing:
4 oz soft goat cheese
2 tbsp olive oil
2 tbsp milk


Directions:
Put the mushrooms in a roasting pan and drizzle over 1 tbsp of the olive oil and balsamic vinegar. Cook in a preheated oven, 350 degrees for 20 minutes
Meanwhile spread the bread crumbs on a baking sheet with the thyme leaves. Pour over the remaining oil and season with salt and pepper. Place in the oven and cook for 6-8 minutes until golden and crispy.
Make the dressing. Put the cheese, oil and milk in a small saucepan and beat over a gentle heat until the mixture reaches a pouring consistency, adding a little more milk if its too thick. (I got impatient and used my immersion blender.)
Arrange a couple handfuls of mixed greens on each of two plates and place a mushroom on top of each. Drizzle with the warm dressing, serve immediately.