Grilled Mushrooms, Asparagus, And Leaf Lettuce With Goat Cheese

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1/4 cup hoisin sauce

2 tablespoons balsamic vinegar

2 cloves garlic, minced

kosher salt and freshly ground pepper

8 medium portobello mushrooms, stems discarded

1 bunch thin asparagus (about 1 pound), ends trimmed

8 cups mixed leaf or baby lettuces, such as mesclun

1 cup mixed fresh herb leaves such as flat leaf parsley, chervil, or dill

1 cup cherry tomatoes, halved

4 tablespoons vinaigrette

8 ounces goat cheese, cut into wedges

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