Portobello Salad with Crostini, Oranges & Dried Apples with Walnut Vinaigrette,

 Goat Cheese & Arugula

4 cups arugula

4 medium Portobellos, grilled and sliced

16 orange segments, peeled

8 crostini with goat cheese

Apple Walnut Vinaigrette

1 cup extra-virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon champagne vinegar

1 tablespoon balsamic vinegar

1/2 cup dried apples

1/2 cup chopped walnuts

1 tablespoon sugar

kosher salt and white pepper to taste

Procedure:

1. In a salad bowl, toss to combine arugula, Portobello slices and orange segments.  Dress with prepared Apple-Walnut Vinaigrette. Divide among 4 salad plates and serve with 2 crostini per person.