Pea Shoot and Spinach Salad

INGREDIENTS

    • 1 (1/4-pound) piece double-smoked bacon*
    • 3 1/2 tablespoons olive oil
    • 3/4 pound fresh shiitake mushrooms, stems discarded and caps quartered
    • 1 teaspoon kosher salt
    • 1 1/2 tablespoons fresh lemon juice
    • 1/2 tablespoon red-wine vinegar
    • 1/2 tablespoon coarse-grain mustard
    • 1/2 teaspoon black pepper
    • 4 oounces fresh pea shootspea shoots (4 cups)
    • 4 ounces baby spinach leaves (4 cups)
    • 1 bunch fresh chives, cut into 1-inch lengths
    • 6 radishes, cut into matchsticks
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    • PREPARATION

      1. 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.
      2. Pour off fat from skillet and add 1 1/2 tablespoons oil, mushrooms, and 1/2 teaspoon salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 minutes, then cool.
      3. Whisk together lemon juice, vinegar, mustard, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons oil in a large salad bowl until blended.
      4. Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms, chives, and radishes and toss https://www.epicurious.com/recipes/food/views/pea-shoot-and-spinach-salad-with-bacon-and-shiitakes-105007