Ingredients
1/2 c. extra-virgin olive oil
1/2 c. vegetable oil
1 head garlic
1 lb. mixed wild mushrooms, such as oyster, enoki, and shiitake
salt
Freshly ground pepper
3/4 c. pecans
1/2 lb. thickly sliced bacon
1 leek
1/2 c. cider vinegar
1 tsp. sorghum or molasses
1 tsp. fresh lemon juice
6 oz. sturdy baby greens, such as arugula, tatsoi, mustard or spinach
3 oz. cold fresh goat cheese
Preparation
Step 1Preheat the oven to 425 degrees F. In a saucepan, bring both oils to a simmer with the garlic. Cook over low heat until fragrant, 15 minutes. Strain the oil and discard the garlic.Step 2In a large bowl, toss the mushrooms with 6 tablespoons of the garlic oil and season with salt and pepper. (Reserve the remaining garlic oil for later use.) Spread the mushrooms in a baking pan and roast for 35 minutes, stirring once or twice, until crisp and golden. Spread the pecans in a pie plate and toast for 7 minutes, until fragrant. Let cool.Step 3In a large skillet, cook the bacon over moderately low heat, stirring frequently, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Strain the fat into a heatproof bowl and return half of it to the skillet. Add the leek to the skillet and cook over moderately low heat until softened, about 6 minutes. Add the vinegar and simmer until reduced to 3 tablespoons, about 5 minutes. Remove from the heat and whisk in the sorghum, lemon juice, and the remaining bacon fat.Step 4In a large bowl, toss the greens with the vinaigrette, mushrooms, and pecans. Season with salt and pepper and toss again. Sprinkle with the bacon and goat cheese and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
