Ingredients:

2 Tbsp white balsamic vinegar
7 Tbsp extra-virgin olive oil, divided
1 Tbsp Urban Accents Roma
Pinch of salt
2 large Portobello mushrooms
1 package pre-washed salad greens
2 large tomatoes, cubed
6 oz crumbled goat cheese

Directions:

To make dressing: In small bowl combine white balsamic vinegar, 5 Tbsp olive oil, Roma and pinch of salt; chill for at least one hour.  Discard mushroom stems and slice mushroom caps crosswise into 3/8" strips.  In medium skillet, heat 2 Tbsp olive oil over medium-high heat; saute mushroom until tender, about 4 minutes per side.  Set aside.  On four plates, arrange your favorite type of salad greens. Place chopped tomatoes around the rim of the plate.  Place sauteed mushrooms over salad greens; then add crumbled goat cheese. Drizzle dressing over top of each salad and sprinkle top with a bit more Roma. Serve with a warm loaf of French bread.