Gorgonzola Salad with Grilled Portobello Mushroom and Toasted Pine Nuts

1-2 medium portobello mushroom tops, sliced

1 tbsp olive oil

1-2 tsp Worcestershire sauce

Course sea salt

Cracked black pepper

1/2 cup crumbled gorgonzola cheese

1/2 cup greek yogurt

2 tbsp fresh dill, finely chopped

1 tbsp parsley, finely chopped

Juice from 1/2 a lemon

1/2 tsp salt

1/2 tsp pepper

1/3 cup pine nuts

4 cups of arugula lettuce

1 avocado, diced

1/2 red apple, diced

1/2 cucumber, diced

Heat grill to 450 degrees. Toss portobello in olive oil, Worcestershire, salt, and pepper. Grill for 5 minutes.

Combine gorgonzola cheese, greek yogurt, dill, parsley, lemon juice, salt, and pepper in a small bowl. Stir to fully combine and set aside. In a nonstick skillet, toast pine nuts over medium heat for 5-7 minutes. In a large salad bowl combine the arugula, avocado, red apple, cucumber, and gorgonzola dressing. Toss to fully combine. Plate salads and top with toasted pine nuts and grilled portobello.

This salad is perfect alongside a Grilled Filet with Rosemary-Red Wine Reduction Sauce.