YIELD: 24 SERVINGS 2 cups honey1½ cups balsamic vinegar1 cup soy sauce2 oz. garlic (about 12 cloves)1½ cups + as needed olive oil24 portobello mushrooms, cleaned and trimmed Honey Vinaigrette: ½ cup honey⅓ cup champagne vinegar1 oz. finely chopped shallot1 tsp. salt½ tsp. freshly ground black pepper⅔ cup olive oil 12 oz. pancetta, chopped3 gal. mixed bitter greens (about 3 lbs.)12 oz. Roquefort cheese, crumbledThinly sliced chive, as needed 1. To marinate portobellos: In a food ...
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