Sweet Santa Barbara Shrimp with Roasted Portobello Mushroom and Haricots Verts Salad with Heirloom Tomatoes and a Banyuls Vinaigrette

Ingredients

• 3 to 4 portobello mushrooms, cleaned and stemmed
• 1 finely diced garlic clove, plus 1 smashed
• 1/4 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar, plus 1 3/4 cups
• Salt and freshly ground black pepper
• 1 small sweet onion
• 1 bunch peppercress, leaves picked and stems discarded (red chard or baby arugula can be substituted.)
• 1/8 pound baby lettuces
• 12 medium Santa Barbara shrimp, (Tiger shrimp can be substituted)
• Olive oil
• 1 1/2 ounces Banyuls vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 cup grapeseed oil
• 1 ounce canola oil
• 2 heirloom tomatoes, cut into 1/4-inch cubes
• 1 bunch chives, chopped
• 2 shallots, peeled and brunoised
• 1 pound haricots verts, trimmed, halved, and cooked in salted water and chilled

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