Roasted Mushroom Salad

Ingredients:

1 pound white button mushrooms, halved or quartered 

1 tablespoon olive oil 

1 teaspoon lemon juice

3/4 cup finely chopped red bell pepper

1/2 cup fresh basil or mint leaves, torn

1/4 cup pine nuts, toasted

4 leaves Boston lettuce

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar or lemon juice

1 large garlic clove, crushed

Salt


Preheat oven to 400 degrees F. Toss mushrooms in 1 Tb. olive oil and 1 tsp. lemon juice. Spread on large baking sheet and bake 15 minutes. Drain off liquid. Cool slightly. In a bowl, combine mushrooms, red pepper, basil or mint, and pine nuts.
Whisk together dressing ingredients; toss into mushroom mixture.
Place lettuce on 4 salad plates and spoon mushroom mixture on top.