Pea Shoot and Spinach Salad with Bacon and Shiitakes

Ingredients

• 4 ounces fresh pea shootspea shoots
• 1 1/4-lb piece double-smoked bacon
• 4 ounces baby spinach leaves
• ½ teaspoon black pepper
• ½ tablespoon coarse-grain mustard
• ½ tablespoon red-wine vinegar
• 1 ½ tablespoons fresh lemon juice
• + 5 more ingredients
• • 1 teaspoon kosher salt
  • 3 ½ tablespoons olive oil
  • ¾ pound fresh shiitake mushrooms
  • 6 radishes
  • 1 bunch fresh chives

Cut bacon into 3/4-inch-thick matchsticks and cook in a heavy skillet over moderately low heat, stirring, until crisp but still chewy, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off fat from skillet and add 1 1/2 tablespoons oil, mushrooms, and 1/2 teaspoon salt....

View full recipe at Epicurious