Mixed Greens with Roast Beef

8 ounces grape tomatoes
2 tablespoons plus 1 cupKirkland Signature* canola oil
Salt and black pepper
1 medium red onion
1 garlic clove,minced
1/2 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon chopped fresh parsley
1/2 teaspoon fresh thyme leaves
4 large portobello mushroom caps
12 ounces Emmber Classic sliced roast beef
12 ounces spring mix
4 ounces feta cheese, crumbled

1. Preheat oven to 275°F.
2. Slice tomatoes in half, place in a small bowl and toss with 2 tablespoons canola oil. Season to taste with salt and pepper. Place tomatoes on a rack on a sheet pan in the oven for 2 hours, or until dried but still soft.
3. Slice red onion very thin, place in a bowl and cover with cold water; set aside.
4. For the dressing, combine garlic, vinegar and mustard in a bowl. Slowly whisk in 1 cup canola oil. Add herbs and salt and pepper to taste.
5. Preheat grill to medium-high.
6. Place mushroom caps in a bowl, stir in 1/3 of the dressing and marinate for 10 minutes. Grill for 3 minutes per side, or until tender. Cut into 1/4-inch slices.
7. Roll up roast beef slices and cut into 1/2-inch pieces. Drizzle with dressing.
8. To assemble salad, combine spring mix, drained onions, tomatoes, cheese and mushrooms in a bowl. Add dressing and toss to coat. Divide salad among 4 plates.Top with roast beef.

Makes 4 servings.