|½ pound fresh||Crimini mushrooms, halved|
|½ pound fresh||Shitake mushrooms, stems removed and quartered|
|1 pound||Baby Portabella mushrooms, stems discarded, sliced|
|6 ounces||Mesclun salad mix|
|½ cup||Gorgonzola cheese, crumbled|
|¼ cup||Walnuts, toasted and chopped|
|1||Day-old baguette, cut into 1/2" slices|
|1 teaspoon||Dried oregano|
|To taste||Sparrow Lane Garlic Extra Virgin Olive Oil|
|½ cup||Sparrow Lane Walnut Champagne Vinegar|
|¾ teaspoon||Black pepper|
|⅓ cup||Finely chopped shallots|
|¾ cup||Sparrow Lane Garlic Extra Virgin Olive Oil|
Slice baguette into ½ inch slices. Arrange flat on a baking pan and sprinkle with dried oregano. Drizzle with Sparrow Lane Garlic Extra Virgin Olive Oil. Broil until bread is slightly golden. Remove and cool.
Whisk together vinegar, sugar, salt, pepper and shallots in a mixing bowl. Slowly add oil in a steady stream, whisking constantly. Reserve ½ of vinaigrette in another bowl and add mushrooms to remaining vinaigrette. Gently toss to coat and marinate 15 minutes.
Heat a lightly oiled grill pan over moderate high heat. With a slotted spoon transfer mushrooms onto grill pan turning frequently. Grill until mushrooms are a light golden brown. Set aside.
In a large mixing bowl add arugula, mesclun salad mix and walnuts. Drizzle on salad dressing and lightly toss.
Place on individual salad plates topped with grilled mushrooms and gorgonzola cheese. Place two slices of croutons alongside the greens and serve.