6 servingsPrep Time
8 ounces: bacon, cut into 1 inch pieces
3/4 cup: orange juice
1/4 cup: shallots, minced
1/4 cup: olive oil
1/4 cup: balsamic vinegar
4 large: oranges, peeled and segmented
10 ounces: spinach, rinsed and chopped
1 medium head: radicchio
6 ounces: fresh shiitake mushrooms, stemmed and sliced
6 ounces: fresh oyster mushrooms, stemmed and sliced
1/2 cup: chopped toasted hazelnuts
1 (3 ounce) package: enoki mushrooms
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove, crumble and set aside. Reserve bacon fat.
Whisk together 1/4 cup bacon fat, orange juice, shallots, olive oil and vinegar.
In a large bowl, combine the spinach and radicchio.
Heat 2 tablespoons reserved bacon drippings in skillet over medium-high heat. Add shitake mushrooms and cook for 1 minute. Add oyster mushrooms and cook for 2 minutes. Season with salt and pepper; add 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.
Calories: 456 kcal
Carbohydrates: 30.4 g
Cholesterol: 26 mg
Fat: 33.6 g
Fiber: 6.9 g
Protein: 11.5 g
Sodium: 377 mg