Roasted Mushroom and Bacon Salad with Baby Greens and Sherry Vinaigrette

• 3/4 pound cipolline onions
• 1 1/2 pounds mixed fresh mushrooms, such as trumpet, oyster, and shiitake
• 6 slices thick-cut applewood-smoked bacon, cut into 3/4-inch pieces
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 2 teaspoons minced fresh thyme
• Kosher salt and freshly ground black pepper
• 2 tablespoons sherry vinegar
• 1 large shallot, minced
• 1 teaspoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• 6 ounces (about 6 handfuls) mixed lettuces

1. Preheat the oven to 450F.
2. Trim off the root ends of the cipolline.
3. Blanch them in boiling salted water for 30 seconds, then drain and chill quickly in ice water.
4. Peel the cipolline (the skin should slip off easily) and cut in half.
5. Trim the ends of the trumpet mushrooms, then cut them in half lengthwise and crosswise.
6. Remove the tough base of the oyster mushrooms and halve the caps if large.
7. Cut off and discard the shiitake stems and quarter the caps.
8. In a large, ovenproof skillet, render the bacon over high heat until it begins to crisp, about 5 minutes.
9. With a slotted spoon, scoop the bacon into a bowl; pour off the fat and discard.
10. Add the olive oil and onions to the skillet and saute over high heat until lightly colored.
11. Add the garlic and saute briefly to release its fragrance.
12. Add the mushrooms, thyme, salt to taste, and several grinds of black pepper.
13. Toss well, then transfer the skillet to the oven.
14. Roast until the mushrooms soften and begin to caramelize, about 20 minutes, tossing once or twice partway through.
15. Remove from the oven and add the bacon.
16. Let cool to room temperature.
17. For the sherry vinaigrette: In a small bowl, whisk together the vinegar, shallot, and mustard.
18. Gradually whisk in the olive oil.
19. Season to taste with salt and pepper.
20. Put the greens in a large bowl and add the cooled mushrooms, onions, and bacon.
21. Add enough vinaigrette to coat the salad lightly and toss gently.
22. Taste for seasoning, then serve immediately.
23. Enjoy with a mature Cakebread Cellars Chardonnay Reserve or another rich white wine with some age.

onions, mushrooms, bacon, extravirgin olive oil, garlic, thyme, kosher salt, sherry vinegar, shallot, mustard, extravirgin olive oil, mixed lettuces

Taken from www.epicurious.com/recipes/food/views/roasted-mushroom-and-bacon-salad-with-baby-greens-and-sherry-vinaigrette-388189 (may not work)