- 8 ounces sliced bacon, cut into 1-inch pieces
- 3/4 cup fresh orange juice
- 1/4 cup plus 2 tablespoons minced shallots
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar or red wine vinegar
- 4 oranges, peeled, white pith removed
- 10 ounces spinach, stems trimmed
- 1 medium head radicchio
- 6 ounces fresh shiitake mushrooms, stemmed, sliced
- 6 ounces fresh oyster mushrooms
- 1/2 cup (generous) toasted hazelnuts, coarsely chopped
- 1 3 1/2-ounce packageenoki mushrooms (optional)
- Cook bacon in heavy 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.
- 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 sauté 1 minute. Add oyster mushrooms and season with salt and pepper. Sauté 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.