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

Name: 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 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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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.

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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