WARM MUSHROOM SALAD WITH BACON VINAIGRETTE
By á-408
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Ingredients
- 1/2 CUP OLIVE OIL
- 1/2 CUP VEG. OIL
- 1 HEAD OF GARLIC, CRUSHED, BUT NOT PEELED
- 1 POUND MIXED MUSHROOMS, SUCH AS OYSTER, ENOKO AND SHITAKE, THICK STEMS, DICARDED, CAPS THICKLY SLICED
- SALT AND PEPPER
- 1 LEEK, THINLY SLICED
- 3/4 CUP PECANS
- 1/2 POUND SLICED BACON, CUT INTO 1/4" STRIPS
- 1/2 CUP CIDER VINEGAR
- 1 TSP MOLASSES
- 1 TSP LEMON JUICE
- 6 OUNCES BABY GREENS
- 3 OUNCES COLD GOAT CHEESE, CRUMBLED
Details
Preparation
Step 1
SAUTE GARLIC OVER MED. HEAT FOR 15 MINUTES, STRAIN OIL AND DISCARD GARLIC
COMBINE MUSHROOMS WITH 6 TBSP OF GARLIC OIL AND SEASON WITH SALT AND PEPPER. SPREAD MUSHROOMS IN PAN AND ROAST FOR 35 MINUTES AT 425 DEGREES, UNTIL CRISP AND GOLDEN. ROAST PECANS FOR 7 MINUTES, COOL.
COOK BACON, STRAIN BACON GREASE AND RETURN HALF TO SKILLET AND COOK LEEKS. ADD THE VINEGAR UNTIL REDUCES TO 3 TBSP, ABOUT 5 MINUTES. REMOVE FROM HEAT AND WHISK IN MOLASSES, LEMON JUICE AND REMAINING BACON FAT.
COMBINE ALL INGREDIENTS, SEASON TOSS, SPRINKLE WITH BACON AND GOAT CHEESE AND SERVE
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