Portobello Salad with Spicy Mustard Dressing

Dressing-
1/4 cup spicy, smooth mustard (I used a stone ground mustard) 
3 tbs grapeseed oil
1/4 cup  red wine vinegar
2 tbs pure maple syrup (I didn't have the money [yet] to by pure maple syrup, so I made due with the off brand)

(The amount of dressing that this makes is enough for 4 entree servings, since I only need one serving, I put the rest in the refrigerator.)

Salad ingredients-
Red leaf lettuce (you can choose any lettuce that you like the best)
1 avocado thinly sliced (I only put 1/2 of a small avocado into the salad... I stuffed the rest into my mouth.)
1 red onion (I used about an 1/8 of a small red onion- finely chopped)
1 15oz can of chick peas (I used about 1 1/2 tbs of beans)
1 recipe Roasted Portobellos (I had to improvise the mushrooms quite a bit. I started to slice them-which the recipe doesn't call for- and I didn't have all the ingredients for the marinade called for in the recipe. So I used some soy sauce, grapeseed oil, olive oil, red wine vinegar, and mustard and made a marinade to pour into the pan while I sauteed the sliced mushroom cap. I was VERY pleased)

Thoughts on the salad-

I think that it was a very colorful mix of ingredients that I would normally never put together. I think I added a little too much red wine vinegar, and I would be curious to try a honey mustard of some sort. But overall, I would definitely make it again! (And I will have to have it again since my grocery selection is lacking.)