Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.