Warm Orange And Mushroom Spinach Salad

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Warm Orange And Mushroom Spinach Salad Ingredients

DRESSING	; removed
8 oz Sliced bacon; cut into	10 oz Spinach; stems trimmed
; pieces	1 md Head radicchio
3/4 c Fresh orange juice	6 oz Fresh shiitake mushrooms;
1/4 c Plus 2 tablespoons minced	6 oz Fresh oyster mushrooms
1/4 c Olive oil	1/2 c Toasted hazelnuts; coarsely
1/4 c Balsamic vinegar or red wine	; (generous)
SALAD	1 pk Enoki mushrooms; (optional)
4 Oranges; peeled, white pith	; 1/2-ounce)

Instructions for Warm Orange And Mushroom Spinach Salad

For Dressing: Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off drippings and reserve. Combine 1/4 cup reserved drippings with remaining ingredients in small bowl. Season to taste with salt and pepper. For Salad: Working over small bowl and using small sharp knife, cut between membranes of oranges to release segments; add to bowl. Tear spinach and radicchio into bite-size pieces and place in large bowl. (Can be prepared 1 day ahead. Cover dressing, orange segments, greens and reserved bacon drippings separately and refrigerate.) Drain orange segments. Heat 2 tablespoons reserved bacon drippings in heavy large skillet over medium-high heat. Add shiitake mushrooms and saute 1 minute. Add oyster mushrooms and season with salt and pepper. Saute until golden brown, about 2 minutes. Add mushrooms 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. Serves 4 to 6. Bon Appetit March 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: MushroomsCuisine: Uncategorized

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