Grilled Wild Mushroom Salad Recipe - Los Angeles Times

Ingredients

• 1/4 cup balsamic vinegar
• 2 tablespoons sugar
• 1 shallot, minced
• 2 cloves garlic, minced
• 1/2 teaspoon pepper
• 3/4 teaspoon salt
• 3/4 cup olive oil
• 4 (1/2-inch-thick) slices ciabatta bread
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 8 portabello mushrooms, stems removed
• 6 cremini mushrooms
• 4 shiitake mushrooms, stems removed
• 3/4 cup Balsamic Shallot Dressing, divided
• 1 (4 1/2-ounce) bag spring greens
• 1/2 cup crumbled Gorgonzola, divided
• 1/2 cup walnuts, toasted and coarsely chopped