0.5 cup extra-virgin olive oil
0.5 cup vegetable oil
1 head of garlic
1lb mixed wild mushrooms
Salt and freshly ground pepper
0.75 cup pecans
0.5lb thickly sliced bacon (cut crosswise into quarter-inch strips)
1 leek thinly sliced
0.5 cup cider vinegar
1 teaspoon molasses
1 teaspoon fresh lemon juice
6oz baby greens, such as arugula or spinach
3oz cold fresh goat cheese, crumbled


  1. Preheat oven to 425°
  2. In a saucepan, bring both oils to a simmer with the garlic. Cook over low heat for 15 minutes
  3. Strain oil and discard garlic
  4. In a large bowl, toss mushrooms with 6 tablespoons of the garlic oil and season with salt and pepper (keep remaining garlic oil for later use)
  5. Spread mushrooms in baking pan and roast for 35 minutes
  6. Spread pecans in pie plate and toast for 7 minutes
  7. In a large skillet, cook bacon over low heat for 8 minutes
  8. Move bacon to paper towel on plate. Strain fat into bowl and return half into skillet
  9. Add leek to skillet and cook over low heat for 6 minutes
  10. Add vinegar and simmer until reduced to 3 tablespoons (about 5 minutes)
  11. Remove from the heat and whisk in molasses, lemon juice, and remaining bacon fat
  12. In large bowl, toss greens with vinaigrette, mushrooms, and pecans. Season with salt and pepper and toss again
  13. Sprinkle with bacon and goat cheese and serve

Wine pairing: Accompany this salad with a light-bodied Beaujolais like a 2009 Régnié. Its fruity aromas will pair perfectly with the bacon’s saltiness and the earthy mushrooms.


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