Recipe - Warm Orange And Mushroom Spinach Salad

DRESSING
8 ounce Sliced bacon; cut into
1inch
; pieces
Three fourths cup Fresh orange juice
One fourth cup Plus 2 tablespoons minced
shallots
One fourth cup Olive oil
One fourth cup Balsamic vinegar or red wine
vinegar

SALAD
4 Oranges; peeled, white pith
; removed
10 ounce Spinach; stems trimmed
1 md Head radicchio
6 ounce Fresh shiitake mushrooms;
stemmed, cut or sliced up
6 ounce Fresh oyster mushrooms
One half cup Toasted hazelnuts; coarsely
chopped
; (generous)
1 pack Enoki mushrooms; (optional)
(3
; 1/2ounce)

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 One fourth 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 bitesize 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 mediumhigh 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

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