Food & Drink, Recipes

Eat me: Wild mushroom salad with bacon vinaigrette

This recipe serves four:

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1 lbs mushrooms (assorted and cleaned)

1 tbsp butter

3 minced shallots

In a large pan, melt butter and sautee about 2/3rds of the shallots until translucent.

Add mushrooms and sautee until tender and released moisture evaporates.

2 slices of the best bacon you can find

2 tbsp olive oil

2 tbsp sherry vinegar

2 tbsp whole grain mustard

Salt and pepper

Greens (radicchio, arugula, spinach, whatever!)

In a separate pan, cook bacon until brown and crisp. Remove from heat and stir in remaining shallots, olive oil, vinegar and mustard.

Transfer bacon mixture to a large bowl and toss with the mushrooms. Season to taste with salt and pepper. Add greens and toss to coat with dressing. Serve immediately.

Ben Kramer is the Executive Chef at the University of Winnipeg. Follow him at: @ChefUofW

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