Warm Orange and Mushroom Salad

Ingredients

• 8 ounces bacon cut into 1 inch pieces
• 0.3 cup balsamic vinegar 
• 3 ounce enoki mushrooms 
• 6 ounces mushroom caps fresh stemmed sliced
• 0.5 cup hazelnuts toasted chopped
• 0.3 cup olive oil 
• 0.8 cup orange juice 
• 4 large oranges peeled
• 6 ounces oyster mushrooms fresh stemmed sliced
• 1 medium head radicchio thinly 
• 0.3 cup shallots minced
• 10 ounces pkt spinach rinsed chopped

Equipment

• bowl
• frying pan
• whisk

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
2. Remove, crumble and set aside. Reserve bacon fat.
3. Whisk together 1/4 cup bacon fat, orange juice, shallots, olive oil and vinegar.
4. In a large bowl, combine the spinach and radicchio.
5. Heat 2 tablespoons reserved bacon drippings in skillet over medium-high heat.
6. Add shitake mushrooms and cook for 1 minute.
7. Add oyster mushrooms and cook for 2 minutes. Season with salt and pepper; add to greens and toss.
8. Pour dressing into same skillet and boil 2 minutes.
9. Pour dressing over greens.
10. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper.
11. Garnish salad with enoki mushrooms and serve.