Recipe by Sharon Giles
This recipe used many of the ingredients from a late spring CSA share. I served it with Blackened Salmon, Roasted Red Potatoes and Asparagus sauteed in butter, salt and lemon pepper.
¼ pound) bacon
3 ½ tablespoons olive oil
¾ pound fresh mushrooms, stems discarded and caps sliced
1 teaspoon sea salt
1 ½ teaspoon fresh lemon juice
½ tablespoon red-wine vinegar
½ tablespoon coarse grain mustard
½ teaspoon black pepper
4 ounces fresh pea shoots (4 cups)
4 ounces baby spinach leaves (4 cups)
6 radishes, cut into matchsticks.
Cut bacon into ¾ inch thick matchsticks, and cook in a heavy skillet over moderately low heat, stirring until crisp but still chewy, 6 – 8 minutes. Transfer with a slotted spoon to paper towels to drain.
Pour off fat from skillet and add 1 ½ tablespoons oil, mushrooms, and ½ teaspoon salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 minutes, then cool.
Whisk together lemon juice, vinegar, mustard, remaining ½ teaspoon salt, pepper and remaining 2 tablespoons oil in a large salad bowl until blended.
Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms and radishes and toss again.