Orange & Mushroom Spinach Salad

TO MAKE THE DRESSING

Step 1: Cook the bacon in a skillet over medium heat until crisp; using a slotted spoon transfer bacon to paper towels. Pour off the drippings and reserve. Combine 1/4 cup drippings with the remaining dressing ingredients (orange juice - vinegar)in a small bowl or jar. Season with salt and pepper.

TO MAKE THE SALAD

Step 2: Working over a small bowl and using a small sharp knife, cut between the membranes of the oranges to release the segments; add to bowl.

Step 3: Tear spinach and radicchio into bite-size pieces and place in large salad bowl.***can be prepared one day ahead - covered and refrigerated.

Step 4: Drain the orange segments.

Step 5: Heat 2 tablespoons of the reserved bacon drippings in a skillet over medium high heat. Add shiitake mushrooms and saute for one minute. Add the oyster mushrooms and season with salt and pepper. Saute another couple of minutes or until golden brown.

Step 6: Add mushrooms to the greens and toss.

Step 7: Pour dressing into same skillet and boil for 2 minutes.

Step 8: Pour dressing over the greens.

Step 9: Add the bacon, orange segments and chopped nuts. Toss.

Step 10: Season with salt and pepper.

Step 11: Garnish with the enoki mushrooms if desired.