Title: Warm Orange And Mushroom Spinach Salad
Categories: March 1992
Yield: 1 servings

----------------------------------DRESSING----------------------------------
8 oz Sliced bacon; cut into
-1-inch
; pieces
3/4 c Fresh orange juice
1/4 c Plus 2 tablespoons minced
-shallots
1/4 c Olive oil
1/4 c Balsamic vinegar or red wine
-vinegar

-----------------------------------SALAD-----------------------------------
4 Oranges; peeled, white pith
; removed
10 oz Spinach; stems trimmed
1 md Head radicchio
6 oz Fresh shiitake mushrooms;
-stemmed, sliced
6 oz Fresh oyster mushrooms
1/2 c Toasted hazelnuts; coarsely
-chopped
; (generous)
1 pk Enoki mushrooms; (optional)
-(3
; 1/2-ounce)

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

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