Grilled Portobello and Montrachet Salad

Deselect All

8 ounces Montrachet goat cheese, cut into 4 equal-sized rounds

4 large outer-leaves radicchio

3 medium-sized Portobello mushroom caps, stems and gills removed

2 tablespoons olive oil, plus more for the cheese

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 tablespoons fresh lemon juice

2 tablespoons sherry or red wine vinegar

7 ounces mesclun lettuce mix (about 3 cups)

1/4 cup roasted red pepper strips

1/4 cup shelled walnut halves

1 lemon, cut into wedges