Pea Shoot and Spinach Salad with Bacon and Shiitakes

• 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
• *Available from specialty foods shops and by mail order from Citarella (212-874-0383).

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.
2. Transfer with a slotted spoon to paper towels to drain.
3. Pour off fat from skillet and add 1 1/2 tablespoons oil, mushrooms, and 1/2 teaspoon salt.
4. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 minutes, then cool.
5. Whisk together lemon juice, vinegar, mustard, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons oil in a large salad bowl until blended.
6. Add pea shoots and spinach to dressing and toss to coat.
7. Add bacon, mushrooms, chives, and radishes and toss again.

bacon, olive oil, shiitake mushrooms, kosher salt, lemon juice, redwine vinegar, coarsegrain mustard, black pepper, shoots, baby spinach, fresh chives, radishes, citarella

Taken from www.epicurious.com/recipes/food/views/pea-shoot-and-spinach-salad-with-bacon-and-shiitakes-105007 (may not work)