Portobello-Tomato Melts with Simple Greens

Directions

1. Rinse the produce and pat dry, then set aside.
2. Whisk olive oil with balsamic vinegar, Dijon, salt, and pepper to make a simple dressing.
3. Trim the mushroom stems and gently scrape out the gills with a spoon, then remove from the dressing and blot dry.
4. Toss the mushrooms with the dressing and let them marinate briefly while you prep the rest of the ingredients.
5. Heat the oven to broil and position a rack near the top.
6. Strip basil leaves from the stems, roll them, and slice into thin ribbons; slice the tomato and grate the mozzarella.
7. Arrange the mushrooms on a foil-lined baking sheet, stem side down, and reserve the remaining dressing for the salad.
8. Broil the mushrooms 2–3 minutes per side until tender, then remove and drain any excess moisture.
9. Combine the minced garlic with a little oil in a small bowl to create a light garlic oil, then brush the bread with it and set aside to flavor.
10. Top the mushrooms with tomato slices and cheese, place the bread on the sheet pan alongside, and broil until the cheese melts and the bread is toasted, about 1–2 minutes.
11. Toss spring mix with almonds and half the basil in the remaining dressing to finish the salad, then plate with the melts and spoon any extra dressing over the greens.