Roasted Portobello Mushroom Salad

Dressing:

1/4 cup dijon mustard

3 tbsp extra virgin olive oil

1/4 cup red wine vinegar

2 tbsp pure maple syrup

Salad:

8 cups salad greens (I like spinach and romaine for color and texture contrast)

1 avocado, peeled and diced

1 small red onion, cut into thin half-moons

1 15-oz can chickpeas, drained and rinsed

1. Whisk all dressing ingredients together in a small bowl or add to a dressing cruet (or old jar!) and shake.

2. Toss the dressing with the green avocado, onion, and beans. Arrange the mushrooms decoratively on top and serve.

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