Warm green salads are such a lovely addition to cold weather menus. Warm, flavor-enriched dressings wake up the garden greens in a zesty way. There are so many greens available today that you can put your own signature on this salad. A variety of lettuces, baby spinach, arugula, spring mix and frisee work well here.

Portobello mushrooms are actually large dark cremini mushrooms--- my preference for their rich mushroom flavor. It's essential to scrape the gills from portobellos before cooking so the vinaigrette won't turn black. Some taste will be lost, but not much. Since portobellos tend to dry out when grilled, it is important to marinate them for at least an hour before cooking. The earthy, meaty flavor of these fungi stands up well to the dressing of strong vinegar and tart dried cherries.

If you prefer a sweeter flavor you can opt for sweetened dried cherries. The fresh goat cheese adds just the right complementary flavor. Sometimes I serve a puree of vegetable soup to begin and then this salad as my main course, in which case this recipe serves two or three as a main course.

Wilted Greens with Grilled Portobello Mushrooms and Dried Cherry Vinaigrette

Serves 4 to 6.

1/2 pound fresh portobello mushrooms

2 tablespoons balsamic vinegar

4 garlic cloves, minced

1/4 cup olive oil, plus more for grilling

Salt and freshly ground black pepper

1/2 pound mixed salad greens

Dried Cherry Vinaigrette:

1/2 cup olive oil

2 shallots, finely chopped

1/3 cup sherry vinegar or red wine vinegar

1/4 cup pitted dried cherries

Salt and freshly ground black pepper

1/4 pound fresh goat cheese, crumbled

1. Trim the mushroom stems. Remove the black gills on the underside of the mushroom cap by scraping with the edge of a teaspoon. The gills need to be removed so their dark color and juices will not leach into the salad. Set aside.

2. In a small bowl, whisk together the balsamic vinegar, garlic, olive oil, salt and pepper. Arrange the mushroom caps in a single layer in a shallow nonaluminum dish and pour the vinegar marinade over the mushrooms. Cover and let stand for 1 hour, turning the caps after 30 minutes.

3. Place the salad greens in a large salad bowl and set aside.

4. Lightly oil a grill pan over medium-high heat. Remove the mushrooms from the marinade, place on the hot grill, and use a skillet or other weight to press down on the mushrooms. Sear the mushrooms for 2 minutes on each side, or until tender. Transfer the mushrooms to a cutting board, slice thinly, and add to the lettuce.

5. Prepare the vinaigrette: Heat the olive oil in a skillet over medium heat. Add the shallots and saute for about 2 minutes, or until softened. Add the vinegar and boil for 1 minute. Add the dried cherries, salt and pepper, and heat through for 1 minute longer. Taste for seasoning.

6. To serve, pour the hot vinaigrette over the lettuce and mushrooms and toss to coat all the ingredients evenly.

7. Arrange the lettuce and mushrooms on individual plates and sprinkle the goat cheese evenly over the tops. Serve immediately.

Advance Preparation: Can be prepared up to 4 hours ahead through step 3, covered, and refrigerated. Remove from the refrigerator 30 minutes before continuing.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)