Roasted Wild Mushroom Salad with Warm Bacon Vinaigrette | Emerils.com

Ingredients

• 3 tablespoons olive oil
• 4 cups assorted fresh wild mushrooms, such as chanterelles, maitaike, royal trumpet or whatever is available, stems removed and caps thickly sliced
• 2 sprigs fresh thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 pound bacon, cut into 1/4-inch strips
• 1/4 cup finely minced shallot
• 2 cloves garlic, finely minced
• 1/4 cup apple cider vinegar
• 1 teaspoon Dijon mustard
• 2 teaspons chopped parsley
• 4 cup baby spring lettuces, such as arugula, red oak and frisee