- 1/3 cup balsamic vinegar
- 3 tablespoons chopped shallots
- 2 tablespoons chopped fresh basil or 2 teaspoons dried
- 2 teaspoons Dijon mustard
- 3/4 cup olive oil
- 4 red or yellow bell peppers (or 2 of each), cut into 1-inch pieces
- 2 large portobello mushrooms or 8 ounces button mushrooms, sliced
- 8 small shallots, peeled
- 1 large head red-leaf lettuce
- 2 1/2 cups diced cooked turkey
- 8 cherry tomatoes, halved
- Combine balsamic vinegar, chopped shallots, basil and mustard in large bowl. Gradually whisk in olive oil. Season dressing to taste wiht salt and pepper. Transfer 3/4 cup dressing to small bowl and reserve for salad.
- Preheat broiler. Add bell peppers, mushrooms and shallots to remaining dressing in large bowl; toss to coat. Let stand 15 minutes. Using tongs, arrange vegetables on heavy large baking sheet; reserve any dressing in bowl. Broil vegetables about 5 inches from heat source until tender and beginning to brown, turning occasionally, about 15 minutes.
- Meanwhile, line platter with 4 large lettuce leaves. Tear remaining lettuce into bite-size pieces; place in same large bowl. Add turkey and tomatoes to bowl.
- Add broiled vegetables and toss salad with enough of reserved 3/4 cup dressing to coat. Season to taste with salt and pepper. Mound salad on lettuce-lined platter. Serve, passing any remaining dressing separately.