Warm Mushroom Salad
Ingredients
| a selection of mixed salad leaves | ||
| 6 oz baby spinach leaves | ||
| 1/2 lb bacon | ||
| 2 lbs of mixed wild mushrooms | ||
| 7 tbs extra virgin olive oil | ||
| 2 garlic cloves, minced | ||
| kosher salt and black pepper to taste | ||
| 1 and 1/2 tbs tarragon vinegar |
This recipe works best using a variety of wild mushrooms.
Directions:
- Arrange the salad and spinach on 6-8 individual plates.
- Cut the bacon into thin strips, then cut the mushrooms into thick slices.
- In a frying pan fry the bacon until almost crispy. Drain some of the bacon grease.
- Add the oil and mushrooms and cook over high heat until the mushrooms are just tender. About 3-4 minutes.
- Add the garlic, then season with a little salt and pepper, and cook for 1 minute longer.
- Using a slotted spoon, remove the mushrooms from the pan and scatter over the salad leaves, along with the crispy bacon.
- Quickly add the tarragon to the juices remaining in the pan and boil rapidly for about 2 minutes.
- Re- Season with salt and pepper and pour the warm dressing over the salad.
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