Recipe courtesy of Jim Coleman
Show: Chef Du Jour
Episode: Jim Coleman
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Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Add the walnuts, garlic and salt and pepper to the champagne vinegar and slowly whisk in the walnut oil.

Baste the four portobello mushrooms with the vinaigrette and grill over a table top grill.

Toss the frisee and the watercress with the remaining vinaigrette and place the mushroom in the center of the plate and mound the frissee on top. Garnish with jumbo lump crabmeat

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