Add the grated peel from half an orange to the dressing if you want a more intense orange flavor in the salad.

Serves 4 to 6.

INGREDIENTS

  • dressing
  • 8 ounces sliced bacon, cut into 1-inch pieces
  • 3/4 cup fresh orange juice
  • 1/4 cup plus 2 tablespoons minced shallots
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar or red wine vinegar

  • salad

  • 4 oranges, peeled, white pith removed
  • 10 ounces spinach, stems trimmed
  • 1 medium head radicchio

  • 6 ounces fresh shiitake mushrooms, stemmed, sliced

  • 6 ounces fresh oyster mushrooms
  • 1/2 cup (generous) toasted hazelnuts, coarsely chopped
  • 1 3 1/2-ounce package enoki mushrooms (optional)

    DIRECTIONS

    For Dressing:
    Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off drippings and reserve. Combine 1/4 cup reserved drippings with remaining ingredients in small bowl. Season to taste with salt and pepper.

    For Salad:
    Working over small bowl and using small sharp knife, cut between membranes of oranges to release segments; add to bowl. Tear spinach and radicchio into bite-size pieces and place in large bowl. (Can be prepared 1 day ahead. Cover dressing, orange segments, greens and reserved bacon drippings separately and refrigerate.)

    Drain orange segments. Heat 2 tablespoons reserved bacon drippings in heavy large skillet over medium-high heat. Add shiitake mushrooms and sauté 1 minute. Add oyster mushrooms and season with salt and pepper. Sauté until golden brown, about 2 minutes. Add mushrooms to greens and toss. Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.