Warm Spinach Salad with Shiitakes, Corn, and Bacon

• 3 cups packed baby spinach leaves (about 3 ounces), tough stems discarded
• 1 tablespoon extra-virgin olive oil
• 1 slice bacon, cut into 1/2-inch pieces
• 4 ounces large shiitake mushrooms, tough stems removed, caps cut into 1/2-inch slices
• Kernels from 1 ear fresh corn
• 1 to 2 tablespoons sherry vinegar
• Kosher or sea salt
• Freshly ground black pepper

1. Put the spinach leaves in a serving bowl.
2. Line a plate with paper towels.
3. Pour the oil into a medium skillet over medium heat.
4. When the oil starts to shimmer, add the bacon.
5. Saute until the bacon is crispy, 2 to 3 minutes.
6. Use a slotted spoon to transfer it to the paper towellined plate, leaving as much oil in the pan as possible.
7. Add the shiitakes to the skillet and cook just until they exude their liquid, 2 to 3 minutes.
8. Add the corn and cook until it turns bright yellow, 2 to 3 minutes.
9. Stir in 1 tablespoon of the vinegar.
10. Taste and add more vinegar if desired, plus salt and a generous amount of black pepper.
11. Pour the hot mushroom and corn mixture over the spinach in the serving bowl and toss to combine thoroughly.
12. Sprinkle the bacon pieces on top, and eat.

baby spinach, extravirgin olive oil, bacon, shiitake mushrooms, kernels from, sherry vinegar, kosher, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/warm-spinach-salad-with-shiitakes-corn-and-bacon-382519 (may not work)