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Warm Mushroom Salad with Bacon Vinaigrette
Ingredients
  • ½ cup extra-virgin olive oil
  • ½ cup vegetable oil
  • 1 head of garlic, cloves crushed but not peeled
  • 1 pound mixed wild mushrooms, such as oyster, enoki and shiitake-thick stems discarded, caps thickly sliced
  • Salt and freshly ground pepper
  • ¾ cup pecans
  • ½ pound thickly sliced bacon, cut crosswise into ¼-inch strips
  • 1 leek, white and tender green parts, thinly sliced
  • ½ cup cider vinegar
  • 1 teaspoon sorghum or molasses
  • 1 teaspoon fresh lemon juice
  • 6 ounces sturdy baby greens, such as arugula, tatsoi, mustard or spinach
  • 3 ounces cold fresh goat cheese, crumbled
Steps
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