Spinach Salad (warm) with Maitake Frondosa

By pattie_d

Ingredients

• 2-4 slices of bacon
• 1 walnut sized shallot, cut in thin slices
• 1 package Maitake, torn into bite sized shreds
• 2 Tablespoons lemon juice
• 1 teaspoon honey
• 12 ounces baby spinach or a mix of spinach and frisée
• Salt and Pepper to taste

Preparation

Step 1

Cook bacon slowly until crisp, drain on paper towels and crumble. Carefully measure the HOT bacon fat, you should have about 1/4 cup. Discard the un-needed portion, or add olive oil to make up the difference. Add the shallot to the pan and cook for one minute, then add the mushrooms and cook three minutes more. Add the lemon juice and honey to hot pan. Pour contents of pan all I've the spinach and toss with S&P and crumbled bacon.

Serve immediately.

If using frisee, add this to the pan and stir over low heat for one minute before combining all with spinach.

Vegetarian alternative:
Substitute 1/4 cup of olive oil for the bacon fat and 1/4 cup of chopped toasted walnuts for the bacon.