Roasted Mushroom and Herb Salad

Ingredients

• 2 pounds mushrooms, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons fresh chopped herbs
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra virgin olive oil

Directions

1. Set an oven rack in the middle position, then preheat the oven to 425°F. Add the mushrooms to a medium bowl and toss them with 1/2 cup of the oil. Season generously with salt and pepper. Set that bowl aside for later, then move the mushrooms to a large rimmed baking sheet and arrange them in a single, even layer. Roast for 20 minutes, stirring them once, until they smell wonderful and are starting to brown.
2. In the bowl you saved, stir together the vinegar and mustard. Whisk until smooth, then drizzle in the remaining 1/2 cup oil slowly while whisking.
3. Allow the mushrooms to cool a bit right on the baking sheet. Use a slotted spoon to move them back into the bowl, then add the parsley, basil, dill, and arugula. Toss gently until everything is combined, and serve warm or at room temperature.