Pea Shoot and Spinach Salad with Bacon and Shiitakes

Pea Shoot and Spinach Salad with Bacon and Shiitakes
Photo by Romulo Yanes

Ingredients

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

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

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