Warm Mushroom Salad With Bacon, Sourdough Croutons & Pickled-Mushroom Vinaigrette Recipe - (4/5)

Ingredients

• For the Pickled Mushrooms:
• 1/4 pound trumpet, king trumpet or oyster mushrooms, sliced 1/8 -inch thick
• 1/2 cup red wine vinegar
• 1/4 cup water
• 2 tablespoons sugar
• 1 teaspoon black peppercorns
• 1 (4-inch) sprig rosemary
• 1 clove garlic, crushed
• 1 teaspoon salt
• For the Salad:
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• Salt
• Freshly ground black pepper
• 2 strips bacon (about 2 ounces), cut into 1/2-inch wide pieces
• 1 heaping cup bite-size sourdough bread pieces, torn by hand
• 2 cups mixed mushrooms (about 3/4 pound total), such as trumpet, oyster, shiitake or pioppino, cut into chunks
• 4 packed cups mixed baby greens (about 1/2 pound total), such as kale, chard or other hearty lettuces
• Sliced radishes and fennel fronds, for garnish (optional)