warm orange and mushroom salad

Ingredients

• Servings: 6
• 8 ounces bacon, cut into 1 inch pieces
• 3/4 cup orange juice
• 1/4 cup shallots, minced
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 4 large oranges, peeled and segmented
• 10 ounces spinach, rinsed and chopped
• 1 medium head radicchio
• 6 ounces fresh shiitake mushrooms, stemmed and sliced
• 6 ounces fresh oyster mushrooms, stemmed and sliced
• 1/2 cup chopped toasted hazelnuts
• 1 (3 ounce) package enoki mushrooms

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. remove, crumble and set aside. reserve bacon fat.
• whisk together 1/4 cup bacon fat, orange juice, shallots, olive oil and vinegar.
• in a large bowl, combine the spinach and radicchio.
• heat 2 tablespoons reserved bacon drippings in skillet over medium-high heat. add shitake mushrooms and cook for 1 minute. add oyster mushrooms and cook for 2 minutes. season with salt and pepper; add to greens and toss.
• pour dressing into same skillet and boil 2 minutes. pour dressing over greens. add bacon, orange segments and chopped hazelnuts. toss to combine. season to taste with salt and pepper. garnish salad with enoki mushrooms and serve.