Name: Grilled Mushroom Salad with Arugula
Cook time: 45 min
Total time: 1 hr
Yield: Makes 8 servings
Ingredients: 1/2 cup Champagne vinegar; 2 teaspoons sugar; 1 1/2 teaspoons salt; 1 teaspoon black pepper; 1/2 cup finely chopped shallots (4 small); 1 cup extra-virgin olive oil; 1/2 pound whole fresh portabella mushrooms, stems discarded; 1/2 pound fresh shiitake mushrooms, stems discarded; 1/2 pound fresh cremini mushrooms, trimmed; 3/4 pound fresh chanterelle mushrooms, trimmed; 1/2 pound baby arugula, or regular arugula torn into bite-size pieces (16 cups); 2/3 cup Parmigiano-Reggiano shavings (made with a vegetable peeler from a 2-oz piece); a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

Thin ribbons of Parmigiano-Reggiano carry the mushrooms' meaty robustness through each bite of greens. It might look like a lot of mushrooms when you're putting the salad together, but it allows everyone to have a generous helping.

Cooks' notes:

· Mushrooms (marinated but without additional vinaigrette) can be grilled and cut 4 hours ahead and cooled, uncovered, then kept, loosely covered, at room temperature. Pour off any juices before adding to vinaigrette.
· Vinaigrette keeps, covered and chilled, 1 day.
·Cheese can be shaved 1 day ahead and chilled in a sealed plastic bag.

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