Grilled Portobello Mushrooms with Orange-Vinaigrette

Vinaigrette:
500 ml orange juice, fresh squeezed
75 ml Sesame Seed Oil
60 ml Quince Balsamic Vinegar
salt and pepper
Vegetables:
4 large Portobello mushrooms
4 small yellow zucchini
125 ml Rapeseed Oil
salt and pepper
mixed salad greens
2 bunches spring onions, thinly cut
4 tsp. roasted sesame seeds

Vinaigrette:
500 ml orange juice, fresh squeezed bring to a boil in a saucepan and reduce to about 125 ml. Remove from heat and whisk 75 ml Sesame Seed Oil and 60 ml Quince Balsamic Vinegar into it. Season with salt and pepper

Vegetables:
4 large Portobello mushrooms stems removed and 4 small yellow zucchini cut lengthwise into thin slices, brush with 125 ml Rapeseed Oil season with salt and pepper
Garnish 4 plates with mixed salad greens arrange the vegetables on top of it, sprinkle 2 bunches spring onions, thinly cut drizzle with the orange-vinaigrette and 4 tsp. roasted sesame seeds

serves 4