Q: My wife and I recently dined at Pascal's Bistro in Peachtree City and had a memorable meal. The salad we were served was made with portobello mushrooms, onions and lettuce and topped with a superb balsamic vinegar dressing. Could you print the recipe for your readers?

-- Albert Herrington, Newnan

A: Pascal Le Corre, chef/owner of Pascal's, says this colorful salad is one of the restaurant's most popular offerings. Field greens are topped with a light vinaigrette, caramelized onions, roasted mushrooms and goat cheese and garnished with fried leeks and edible orchids for a true mŽlange of tastes and textures.

-- Jeanne Besser, for the Journal-Constitution

SALAD

Portobello Mushroom Salad

Makes 4 servings

Preparation time: 20 minutes

Cooking time: 20 minutes

1 cup balsamic vinegar (divided use)

2 cups plus 1 tablespoon olive oil (divided use)

1 clove garlic, minced

1 sprig or 1 teaspoon fresh thyme

4 medium portobello mushrooms, gills removed

Salt and pepper

1 red onion, sliced very thinly

Canola oil

1 leek, white and light green part only, julienned

1/4 cup cornstarch

1 shallot, chopped

4 ounces spring mix

1 small cylinder goat cheese, cut into 8 pieces

Edible orchids for garnish

Preheat the oven to 350 degrees. In a roasting pan mix 1/2 cup vinegar, 1 cup olive oil, garlic and thyme. Sprinkle mushrooms with salt and pepper, coat with dressing and bake for 20 minutes. When mushrooms are done, drain dressing and slice.

Meanwhile, in a skillet, heat 1 tablespoon olive oil and sautŽ red onion until softened and lightly caramelized.

Heat 2 inches of canola oil to 350 degrees. Coat leeks with cornstarch and fry until golden.

In a blender, add shallot, remaining 1/2 cup vinegar and 1 cup olive oil. Process until emulsified.

Toss spring mix with just enough vinaigrette to moisten. Divide evenly on 4 plates. Top with sliced warm portobellos, red onions and slices of goat cheese. Sprinkle with fried leeks. Garnish with flowers.

Per serving: 480 calories (percent of calories from fat, 83), 6 grams protein, 46 grams carbohydrates, 2 grams fiber, 46 grams fat, 18 milligrams cholesterol, 61 milligrams sodium.

Per serving: 43 calories (percent of calories from fat, 26), 1 gram protein, 8 grams carbohydrates, no fiber, 1 gram fat, no cholesterol, 3 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.