Grilled Portobello and Montrachet Salad

Ingredients

• 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

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