Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        l/2 cup balsamic vinegar
                        splash of cider vinegar
                        garlic salt to taste
   3      large         shallots -- minced
   1      cup           extra-virgin olive oil
                        black pepper to taste
   6                    portabella mushrooms
   6      large         hand mesclun -- (mixed salad
                        greens)
   2      small         cantaloupes -- peeled and
                        -- seeded, cut into
                        -- slender
                        -- lengthwise slices
   4      ounces        crumbled fete cheese with
                        herbs
                        and sun-dried tomatoes -- (or
                        herbs end
                        garlic)

Preparation:

Prepare grill: If using charcoal, allow coals to burn to medium-low heat or use indirect grilling method. If using gas, use low setting. In a small bowl, whisk together vinegars, garlic salt, shallots, olive oil and pepper. Wipe mushrooms with a damp paper towel. Brush both sides with vinaigrette. Place rounded-side down on grill. Cook 2 to 3 minutes. Lift with tongs and rotate 1/4 turn. Grill 1 to 2 minutes longer. Watch carefully to prevent burning. Turn mushrooms and brush lightly with vinaigrette. Grill 2 to 4 minutes. Place mushrooms on cutting board and drizzle with a little more vinaigrette; allow to rest for 10 minutes. Slice on the diagonal. Taste and season with salt and pepper if needed. Toss salad greens with enough vinaigrette to barely coat leaves. Refrigerate leftover vinaigrette; it will keep up to 2 weeks in the refrigerator. Divide greens among 6 plates. Alternate slices of mushrooms with slices of cantaloupe. Sprinkle with fete cheese.