Wild Mushroom Salad from The French Kitchen: A Cookbook by Joanne Harris and Fran Warde

Ingredients

• olive oil for frying
• 6 medium-sized cep mushrooms
• 2 tbsp extra-virgin olive oil
• 300 g mixed salad leaves
• 6 thin slices of toast
• 100 ml white wine
• 200 g thick-cut bacon, diced (see the note)
• 3 cloves of garlic, crushed, peeled and chopped
• 1 tbsp balsamic vinegar
• a bunch of flat-leaf parsley, chopped
• a sprinkling of paprika
• freshly ground black pepper
• sea salt