Grilled Mushroom Salad with Arugula

Ingredients

• ½ cup Champagne vinegar
• 1 ½ tsp salt
• 1 tsp black pepper
• ½ cup finely chopped shallots (4 small)
• 1 cup extra-virgin olive oil
• ½ lb whole fresh portabella mushrooms, stems discarded
• ½ lb fresh shiitake mushrooms, stems discarded
• ½ lb fresh cremini mushrooms, trimmed
• ½ lb chanterelle mushrooms, trimmed
• ½ lb baby arugula, or regular arugula torn into bite-sized pieces
• 2/3 cups Parmigiano-Reggiano shavings

Instructions

1. Whisk together vinegar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined.
2. Reserve half of the vinaigrette in another large bowl and add the mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes. Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
3. Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
4. Cut portabellas into ½-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into ½-inch pieces.
5. Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese and salt and pepper to taste and toss again.
6. Prepare Ahead: Mushrooms (marinated) can be grilled and cut 4 hours ahead and cooled, uncovered, then kept, loosely covered at room temperature. Pour off any juices before adding to vinaigrette. Vinaigrette can be made 1 day ahead, stored covered and chilled.