Walnut + Avocado + Pear + Portobello + Red Onion Salad

• 1/4 cup apple cider vinegar
• 3 tbs olive oil
• 2 tbs balsamic vinegar
• 2 tbs unsweetened apple sauce
• 1 tbs pure maple syrup
• 1 1/2 tsp Dijon mustard
• 1 garlic clove, minced
• 1/4 tsp sea salt
• freshly ground black pepper

Salad:

• 2 large portobello mushrooms, rinsed & stems removed
• 1/2 red onion, thinly sliced
• 5 oz. mixed greens
• 2 ripe pears, cored & chopped
• 1 avocado, chopped
• 2/3 cup walnuts, toasted

Directions:

Balsamic Vinaigrette

1. Combine all ingredients in a jar with a lid and shake vigorously.

Salad

1. Combine the mushrooms, onions, and a half of the balsamic vinaigrette in a gallon size Ziploc bag.
2. Marinate for 20-30 minutes, turning every 5-10 minutes.
3. Heat a grill pan over medium-high heat.
4. Cook the mushrooms and onion for 3-5 minutes per side.
5. Remove from the pan and slice, once cooled.
6. For each salad, place a few handfuls of mixed greens in a bowl and top with the pears, avocado, walnuts and mushroom / onions.
7. Drizzle the salad with some of the remaining vinaigrette and serve.