<http://schema.org/recipeInstructions>
" Heat broiler. Put mushroom caps on baking sheet. In small bowl, combine 1/3 cup oil, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour mixture over mushrooms and toss to coat. Broil mushrooms, turning once, until tender and golden, 6 to 8 minutes per side. Meanwhile, put potatoes in medium saucepan salted water. Bring to boil and simmer until tender, 5 to 10 minutes. Drain. In small glass or stainless-steel bowl, mix together mustard, vinegar, and remaining 1/4 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add 6 tablespoons oil slowly, whisking. Toss warm potatoes with 2 tablespoons dressing. In large bowl, combine scallions, watercress, and curly endive. Toss with remaining dressing and then put greens on a platter or individual plates. Scatter warm dressed potatoes over greens. Slice mushrooms and serve on top of salad. Wine recommendation: Wines made from the s\u00E9millon grape are rich, full-bodied, and intense, yet they are surprisingly compatible with a number of cuisines. Look for one from the Hunter Valley of Australia for an interesting and tasty accompaniment to this salad."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a2458/warm-portobello-mushroom-potato-salad-recipe-8245/>