Olive-Me & Co Roasted Mushroom & Romaine Salad

Ingredients:

Salad:

• 12 oz. crimini mushrooms, quartered
• 1 tbsp Olive-Me & Co Rosemary Olive Oil
• 2 garlic cloves, minced
• 1/8 tsp salt
• 1/8 tsp ground pepper
• 2 ½ cups shredded romaine lettuce
• 1/4 cup pecans, chopped

Dressing:

• 1 1/2 tbsp Olive-Me Co Cask 18 Balsamic Vinegar
• 1/2 tsp Dijon mustard
• Pinch of salt and pepper
• 1 tbsp Olive-Me & Co Rosemary Olive Oil

Instructions:

1. Preheat oven to 450ºF. Line a baking sheet with parchment paper.
2. In a medium bowl, toss mushrooms with olive oil until coated. Add the garlic, salt and pepper, and toss.
3. Spread the mushrooms evenly on the prepared baking sheet. Bake until the mushrooms are brown on the bottom side, about 15 minutes. Turn the mushrooms and bake for an additional 5 minutes.
4. Place the romaine lettuce in a large bowl and combine with the roasted mushrooms, toasted pecans and dressing. Toss to coat and divide between 2 plates. Serve.

The dressing:

• In a small bowl, whisk together the balsamic vinegar, mustard, salt and pepper. Slowly whisk in the olive oil until combined.