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WARM MUSHROOM SALAD WITH BACON VINAIGRETTE

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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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