Ingredients

• Blue Cheese Sauce, (recipe follows)
• 3 teaspoons walnut oil, or extra-virgin olive oil, divided
• 4 slices whole-wheat country bread
• 2 vine-ripened tomatoes, cut into 1/2-inch-thick slices
• 4 portobello mushroom caps, 3-4 inches in diameter
• 1 sweet onion, such as Vidalia, cut into 1/2-inch-thick slices
• Salt & freshly ground pepper, to taste
• 2 cups trimmed arugula, or watercress
• 2 tablespoon chopped walnuts

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Cooking Directions

Step 1

Preheat a grill to medium-high.

Step 2

Prepare Blue Cheese Sauce. Set aside.

Step 3

Dip a pastry brush in water, then lightly brush 1 teaspoon oil over both sides of bread. Grill (or toast) the bread, about 1 minute per side. Set aside.

Step 4

Lightly brush tomatoes, mushrooms and onion slices with remaining 2 teaspoons oil. Season with salt and pepper. Oil the grill rack (see Tip). Grill the vegetables (or pan-sear in batches) until browned on both sides: about 1 minute per side for tomatoes, 3 to 5 minutes per side for mushrooms and onion. Cut mushrooms into 1/2-inch-thick slices and separate onion slices into rings.

Step 5

To assemble, spread the reserved cheese sauce over the grilled bread. Divide arugula (or watercress) among the bread slices and arrange the grilled vegetables on top. Sprinkle with walnuts. Serve immediately.