Warm Orange and Mushroom Salad |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Add the grated peel from half an orange to the dressing if you want a more intense orange flavor in this salad. Ingredients:
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 |
Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove, crumble and set aside. Reserve bacon fat.
2. Whisk together 1/4 cup bacon fat, orange juice, shallots, olive oil and vinegar.
3. In a large bowl, combine the spinach and radicchio.
4. 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.
5. 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.
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