This was adapted from Angela Liddon. I absolutely love the flavour combination in this grilled salad!
Prepare the dressing/marinade by whisking all ingredients together in a small bowl
Clean the mushrooms with a damp towl. Remove the stems by twisting. With a teaspoon or grapefruit spoon, scrape out the gills and discard.
In a large bowl add the mushroom caps, sliced red onions and 1/2 of the dressing/marinade and toss until fully coated. Marinade for 20 minutes, stirring once or twice.
Toast walnuts and prepare/cut pear and avocado.
Heat grill over medium heat. Grill mushroom caps and onions for 5 mins on each side until vegetables are tender. Remove and let cool. Cut the mushroom cap into long strips.
On each of the two plates (or large bowls), add 1 1/2 cups of mixed greens. Add chopped pear, toasted walnuts, avocado, grilled onion and mushroom.
Drizzle remaining dressing