Warm Orange And Mushroom Spinach Salad

No unwelcome tasks become any the less unwelcome by putting them off till tomorrow. It is only when they are behind us and done, that we begin to find that there is a sweetness to be tasted afterwards, and that the remembrance of unwelcome duties unhesitatingly done is welcome and pleasant. Accomplished, they are full of blessing, and there is a smile on their faces as they leave us. Undone, they stand threatening and disturbing our tranquility, and hindering our communion with God. If there be lying before you any bit of work from which you shrink, go straight up to it, and do it at once. The only way to get rid of it is to do it.

Alexander MacLaren

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		Head radicchio
6	oz	Fresh shiitake mushrooms
		stemmed sliced
6	oz	Fresh oyster mushrooms
1/2	c	Toasted hazelnuts, coarsely
		chopped
		generous
1		Enoki mushrooms, optional
		1/2-ounce

INSTRUCTIONS

3
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:

“Where love is, God is. #Henry Drummond”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3511 Calories From Fat: 1648 Total Fat: 186.9g Cholesterol: 149.7mg Sodium: 3311.4mg Potassium: 8706.5mg Carbohydrates: 413.1g Fiber: 73.5g Sugar: 139.6g Protein: 100.4g