Portobello Mushroom Salad

Tres tres Chic

2 tbsp 30 ml   Champagne Vinegar
0.5 cup 125 ml   Mango, peeled and diced
0.5 tsp 2 ml   each, Sea Salt and Pepper
0.5 cup 125 ml   Soft Chevre
3 cups 750 ml   Mixed Greens
2   Portobello Mushroom Caps
1. Peel and dice mango and whirl into a puree in a blender or food processor. Stir the Champagne vinegar, sea salt and pepper into the mango mixture and pour into a shallow bowl. Wash the portobello mushrooms and remove the stem. Marninate the mushroom caps in the mango mixture for at least an hour in the fridge.

2. Wash and tear greens and place in a bowl, and then set aside. Grill portobello, preferably on a BBQ, but the oven will work too, for 2-4 minutes a side, until its soft and the sides are blackening. Toss the remainder of the

3. Mix in teaspoonsful of soft goats cheese onto the greens. Slice the mushroom into quarters and lay ontop of the salad.