Name: Warm Orange And Mushroom Spinach Salad
Ingredients: 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; 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)

CATEGORY	CUISINE	TAG	YIELD
Grains	Sami	March 1992	1	servings

INGREDIENTS

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
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)

INSTRUCTIONS

DRESSING
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.

A Message from our Provider:

“Don’t put a question mark where God puts a period.”