Frisee and Warm Mushroom Salad — Robert St. John

Ingredients

• 18 Large shitake mushroom caps, stems removed
• 1 cup olive oil
• 1 tsp kosher salt
• 1/2 tsp fresh ground black pepper
• 1/2 pound slab bacon, cut into 1/2 inch cubes
• 1 Tbs Dijon mustard
• 1/4 cup sherry vinegar
• 8 cup frisee lettuce, cleaned and dried completely
• 1 Tbs shallot, minced
• 1/2 tsp garlic, minced
• 1/2 tsp fresh thyme, chopped
• 6 ounces feta cheese, crumbled