Roasted Wild Mushroom Salad with Warm Bacon Vinaigrette

Name: Roasted Wild Mushroom Salad with Warm Bacon Vinaigrette
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 cups baby spring lettuces, such as arugula, red oak and frisee

www.emerils.com

Roasted wild mushrooms and warm bacon vinaigrette top baby lettuces in this flavorful salad. Enjoy the perfect blend of textures and flavors from Emeril's kitchen.

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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 cups baby spring lettuces, such as arugula, red oak and frisee