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Mushroom Salad With Bacon Vinaigrette
4
Ingredients
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1 Tbsp. soy sauce
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6 slices bacon, cooked crisp, chopped, bacon fat reserved
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2 large shallots, minced
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4 cups Monterey White Mushrooms sliced
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1 Tbsp. thyme, minced.
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2 medium heads lettuce, washed and broken into pieces, placed in large salad bowl
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Salt and pepper to taste.
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4 large pieces of crusty bread, toasted
Instructions
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1.
In a small bowl, whisk together the vinegar, olive oil and soy sauce. Set aside the vinaigrette.
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2.
In a sauté pan on high heat, coated lightly with bacon fat, add the shallots, mushrooms and thyme. Saute until soft about 4 minutes.
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3.
Add vinaigrette and the bacon and stir until hot. Add salt and pepper to taste. Pour ¾ of the vinaigrette on the salad and toss to coat. Toss with more vinaigrette if necessary. Save the remaining vinaigrette for garnish.
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4.
Place toast on 4 large plates and top with warm salad. Drizzle with remaining vinaigrette and serve immediately.
