- 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
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove, crumble and set aside. Reserve bacon fat.
- Whisk together 1/4 cup bacon fat, orange juice, shallots, olive oil and vinegar.
- In a large bowl, combine the spinach and radicchio.
- 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.
- 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.
07/29/2019
recipepes.com
warm orange and mushroom salad, recipe
PT15M
PT1H
5
455 calories
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