Warm Orange and Mushroom Salad Recipe

Warm Orange and Mushroom Salad Recipe

  • 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
  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove, crumble and set aside. Reserve bacon fat.
  2. Whisk together 1/4 cup bacon fat, orange juice, shallots, olive oil and vinegar.
  3. In a large bowl, combine the spinach and radicchio.
  4. 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.
  5. 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.
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