Warm Mushroom Salad With Pancetta

• 8 thick slices pancetta
• 3 tablespoons olive oil
• 12 shiitake mushrooms, sliced
• 15 crimini mushrooms, sliced
• 1 clove garlic, minced
• 15 kalamata olives, pitted and halved
• 2 tablespoons capers
• 3 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• 2 cups fresh spinach, stems removed
• 2 cups arugula
• 1/2 cup crumbled feta cheese
• ground black pepper to taste

1. Place the pancetta in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop into small pieces.
2. Heat the olive oil in a skillet over medium-high heat. Cook and stir the shiitake and crimini mushrooms in the hot oil for 5 minutes. Reduce heat to medium and add the garlic, olives, capers, lemon juice, and balsamic vinegar; cook another 8 minutes.
3. Combine the spinach, arugula, bacon pieces, and the mushroom mixture in a large bowl; toss until the spinach and arugula leaves are coated. Sprinkle the feta cheese over the salad; season with black pepper to serve.

pancetta, olive oil, shiitake mushrooms, crimini mushrooms, clove garlic, olives, capers, lemon juice, balsamic vinegar, fresh spinach, arugula, feta cheese, ground black pepper

Taken from www.allrecipes.com/recipe/98879/warm-mushroom-salad-with-pancetta/ (may not work)