Shelly's Recipe

WARM ORANGE AND MUSHROOM SALAD

Category: Salad

8 oz. bacon, cooked and crumbled
3/4 cup orange juice
1/4 cup minced shallots, olive oil and balsamic vinegar
4 large oranges, peeled and segmented
10 oz. spinach, rinsed and chopped
1 head radicchio
6 oz. fresh shitake and oyster mushrooms, stemmed and sliced
1/2 cup chopped toasted hazelnuts
1 (3 oz.) pkg mushrooms

Reserve bacon fat. Whisk together 1/4 cup bacon fat and next 4 ingredients. In a large bowl, combine the spinach and radicchio. Heat 2 tbsp. reserved bacon drippings in a skillet. Saute 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. Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season with salt and pepper. Garnish salad with mushrooms and serve. Serves 6