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ORANGE, BACON & MUSHROOM SALAD Serves 6
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INGREDIENTS:
11 ounces bacon, cut into 1 inch pieces
1 cup orange juice
1/3 cup shallots, minced
1/3 cup olive oil
1/3 cup balsamic vinegar
5-1/4 large oranges, peeled and segmented
13 ounces spinach, rinsed and chopped
1-1/3 medium heads radicchio
1/2 pound fresh shiitake mushrooms, stemmed and sliced
1/2 pound fresh oyster mushrooms, stemmed and sliced
2/3 cup chopped toasted hazelnuts

PREPARATION

In a large, deep skillet, over medium high heat, cook the bacon until evenly brown. Remove, crumble and set aside. Reserve bacon fat.

Whisk together the 1/4 cup bacon fat, orange juice, shallots, olive oil and vinegar.

In a large bowl, combine the spinach and radicchio.

Heat 2 tablespoons of the reserved bacon drippings in skillet over medium-high heat. Add the shitake mushrooms and cook for 1 minute. Add oyster mushrooms and cook for another 2 minutes.

Season with salt and pepper; add to greens and toss.

Pour the bacon fat-orange-vinegar dressing into the same skillet and boil 2 minutes. Pour the dressing over greens.

Add the bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Serve.

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