Grilled Portabella Steak Salad With Pecan Pesto

Course :	Grilling
From:	HungryMonster.com
Serves:	6

Ingredients:

6	large	portabella mushroom caps
1	pound	mixed baby greens
1	cup	parsley -- picked over and well cleaned
1	cup	fresh basil -- picked over and well cleaned
2	cloves	garlic
1/2	cup	toasted pecan pieces
1	medium	crushed dried chipotle
3	ounces	molasses
2	tablespoons	fresh lemon juice -- to taste
1/2	cup	extra-virgin olive oil
		---for salad drizzling---
2	tablespoons	fresh lemon juice -- to taste
2	tablespoons	extra-virgin olive oil -- to taste

Preparation:

Lightly oil and grill portabellas, set aside. For pecan pesto: In a food processor process all ingredients but portabellas and mixed greens until well minced. To serve, mound greens on 6 plates, drizzle with fresh lemon juice and extra-virgin olive oil. Slice portabellas on bias and overlap onto greens. Place pecan pesto on each portabella slice. CHEF DU JOUR JACK MCDAVID SHOW #DJ9181