- selection of mixed salad leaves
- 175 g (6 oz) young spinach leaves
- 175 g (6 oz) smoked streaky bacon
- 700 g (1 1/2 lb) mushrooms (see note)
- 90 ml (6 tbsp) olive oil
- 1 garlic clove, crushed (optional)
- salt and pepper
- 25 ml (1 1/2 tbsp) tarragon vinegar
Arrange the salad leaves and spinach on individual plates. Remove the rind from the bacon, then cut the bacon into thin strips. Cut the mushrooms into thick slices.
Heat a heavy-based frying pan and fry the bacon until the fat runs. Increase the heat and fry for 2-3 minutes until crisp. Add the oil and mushrooms and cook over a high heat for 3-4 minutes until the mushrooms are just tender. Add the garlic, if using, and pepper, and cook for a minute longer.
Using a slotted spoon, remove the mushrooms from the pan and scatter over the salad leaves. Quickly add the vinegar to the juices remaining in the pan and boil rapidly for 2 minutes. Season with salt and pepper. Pour the warm dressing over the salads and serve immediately.
Note: If possible, use a mixture of wild mushrooms for this salad. Otherwise a mixture of cultivated oyster, shiitake and cup mushrooms works well.