Warm Orange and Mushroom Salad recipe

6 servings

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

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.