Blackened Portobello-Mushroom Salad

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Ingredients for 4 servings

1/4 cup red wine vinegar

1/4 cup balsamic vinegar

1/4 cup tomato juice

1 tablespoon olive oil

2 teaspoons Dijon mustard

2 teaspoons stone-ground mustard

1/4 teaspoon coarsely ground pepper

4 (4-ounce) portobello mushroom caps (about 5 inches wide)

1 tablespoon Cajun seasoning for steak (such as Chef Paul Prudhomme's Steak Magic)

2 teaspoons olive oil

Cooking spray

16 cups gourmet salad greens

1 large tomato, cut into 8 wedges

1/2 cup thinly sliced red onion, separated into rings

1 (15-ounce) can cannellini or other white beans, rinsed and drained

1/4 cup (1 ounce) crumbled blue cheese

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