Warm Orange And Mushroom Spinach Salad

Recipe Ingredients

		Dressing
8 oz	227g	Sliced bacon - cut 1" pieces
3/4 cup	177ml	Fresh orange juice
1/4 cup	23g / 0.8oz	Minced shallots - plus
2 tablespoons	30ml	Minced shallots
1/4 cup	59ml	Olive oil
1/4 cup	59ml	Balsamic vinegar
		= (or red wine vinegar)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Salad
4		Oranges - peeled, and
		White pith removed
10 oz	284g	Spinach - stems trimmed
1 oz	28g	Radicchio head (medium)
6 oz	170g	Fresh shiitake mushrooms - stemmed, sliced
6 oz	170g	Fresh oyster mushrooms
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Toasted hazelnuts - (generous) - coarsely chopped
1		Enoki mushrooms - (3 1/2 oz) - optional

Recipe Instructions

For Dressing: y large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off drippings and reserve. Combine 1/4 cup reserved drippings with remaining ingredients in small bowl. Season to taste with salt and pepper.

For Salad: Working over small bowl and using small sharp knife, cut between membranes of oranges to release segments; add to bowl. Tear spinach and radicchio into bite-size pieces and place in large bowl. (Can be prepared 1 day ahead. Cover dressing, orange segments, greens and reserved bacon drippings separately and refrigerate.)

Drain orange segments. Heat 2 tablespoons reserved bacon drippings in heavy large skillet over medium-high heat. Add shiitake mushrooms and saute 1 minute. Add oyster mushrooms and season with salt and pepper. Saute until golden brown, about 2 minutes. Add mushrooms 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.

This recipe yields 4 to 6 servings.

Source:
Bon Appetit, March 1992

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