Salad: United States – Warm Wild Mushroom and Frisée Salad with Red Wine Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 oz (115 g) bacon, cut into lardons
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 small shallot, divided, finely chopped
- 2 cloves garlic, minced
- 10 oz (280 g) mixed wild mushrooms (chanterelles, shiitake, cremini), cleaned and sliced
- 3 tbsp (45 ml) dry red wine, divided
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 ml) Dijon mustard
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 tsp (5 ml) honey or maple syrup
- Salt to taste
- Freshly ground black pepper to taste
- 6 oz (170 g) frisée, trimmed and torn into bite-sized pieces
- 2 tbsp (15 g) toasted walnuts, roughly chopped
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. In a large skillet over medium heat, cook the bacon lardons until crisp and browned, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the rendered fat in the pan.
2. Add 1 tbsp (15 ml) olive oil to the pan with the bacon fat. Add half the finely chopped shallot and cook until softened, about 1 minute. Add the garlic and cook 30 seconds more until fragrant.
3. Add the mixed wild mushrooms to the skillet in a single layer as much as possible. Cook undisturbed 3–4 minutes, then stir and continue until mushrooms are golden and any liquid has evaporated, about 5–7 minutes total. Season lightly with salt and pepper.
4. Pour 2 tbsp (30 ml) of the dry red wine into the skillet to deglaze, scraping up brown bits from the pan. Cook until most of the wine has evaporated and the mushrooms are glossy. Remove from heat and stir in 1 tbsp (15 ml) unsalted butter to finish the mushrooms.
5. Meanwhile, whisk together the red wine vinegar, remaining 1 tbsp (15 ml) dry red wine, Dijon mustard, honey, and the remaining half of the chopped shallot. Slowly whisk in 1/4 cup (60 ml) extra-virgin olive oil until emulsified; season with salt and freshly ground black pepper to taste.
6. Place the torn frisée in a large bowl. Add the warm sautéed mushrooms and any pan juices; toss briefly so the heat slightly wilts the frisée. Pour the red wine vinaigrette over the salad and toss to coat evenly.
7. Transfer to a serving platter or divide among plates. Scatter the crisp bacon lardons, toasted walnuts, and chopped parsley over the top. Adjust seasoning with additional salt and pepper if needed and serve immediately.