Grilled Portobello and Arugula Salad with Bacon and Blue Cheese | America's Test Kitchen

Ingredients

• 1/2 cup olive oil
• 3 tablespoons lemon juice from 1 lemon
• 6 medium cloves garlic , minced fine (about 2 tablespoons)
• 1/4 teaspoon table salt
• 4 portobello mushrooms , each 5 to 6 inches (or about 6 ounces each), stems removed and discarded, caps wiped clean
• 2 bunches arugula , washed, dried, stems trimmed, and leaves torn into bite-sized pieces (about 3 cups, loosely packed)
• 8 slices bacon (about 8 ounces), cut into 1-inch pieces and fried until crisp
• 1 tablespoon balsamic vinegar
• 1 medium shallot , minced
• 1 teaspoon table salt
• 2 tablespoons olive oil
• 4 ounces blue cheese , crumbled (about 1 cup)
• Ground black pepper