Pea Shoot and Spinach Salad with Bacon and Shiitakes

Ingredients

• 0.3 pound double-smoked bacon 
• 4 cups baby spinach leaves 
• 0.5 teaspoon pepper black
• 1 bunch chives fresh cut into 1-inch lengths
• 0.8 pound mushroom caps fresh quartered
• 1 teaspoon kosher salt 
• 1.5 tablespoons juice of lemon fresh
• 0.5 tablespoon mustard coarse-grain
• 3.5 tablespoons olive oil 
• 4 cups oounces pea shootspea shoots fresh
• 6  radishes cut into matchsticks
• 0.5 tablespoon red-wine vinegar 

Equipment

• bowl
• frying pan
• paper towels
• whisk
• slotted spoon

Directions

1. Cut bacon into 3/4-inch-thick matchsticks and cook in a heavy skillet over moderately low heat, stirring, until crisp but still chewy, 6 to 8 minutes.
2. Transfer with a slotted spoon to paper towels to drain.
3. Pour off fat from skillet and add 1 1/2 tablespoons oil, mushrooms, and 1/2 teaspoon salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 minutes, then cool.
4. Whisk together lemon juice, vinegar, mustard, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons oil in a large salad bowl until blended.
5. Add pea shoots and spinach to dressing and toss to coat.
6. Add bacon, mushrooms, chives, and radishes and toss again.