Start to finish: 35 minutes
Servings: 4 to 6 7 tablespoons extra-virgin olive oil, divided
Ingredients:
2 medium garlic cloves, finely grated
1/2 teaspoon chopped fresh thyme
Kosher salt and ground black pepper
1 pound portobello mushrooms, stemmed and sliced 1/2 inch thick
2 tablespoons red wine vinegar
1 tablespoon whole-grain Dijon mustard
1 teaspoon honey
1/2 cup walnuts, toasted, ¼ cup chopped and reserved separately
1 head frisée (about 7 ounces), torn into bite-size pieces (about 7 cups)
1 small head radicchio (about 6 ounces), thinly sliced (about 2 1/2 cups)
4 ounces fresh goat cheese (chèvre), crumbled
Directions:
Heat the oven to 500°F with a rack in the middle position. In a large bowl, whisk together 3 tablespoons of oil, the garlic, thyme and ¼ teaspoon each salt and pepper. Add the mushrooms and toss to coat. Distribute in an even layer on a rimmed baking sheet; reserve the bowl. Roast the mushrooms until the moisture they release has evaporated and the slices begin to brown, about 10 minutes. Let cool while you prepare the dressing and toss the greens.
In the reserved bowl, whisk together the remaining 4 tablespoons oil, the vinegar, mustard, honey, chopped walnuts and ¼ teaspoon each salt and pepper. Add the frisée and radicchio, then toss to combine.
Mound the greens on a serving platter and arrange the mushrooms on top. Scatter the goat cheese over the salad and sprinkle with the remaining walnuts.