8cupsgreens: spinachkale, radicchio, red cabbage, sprouts or micro-greens
2 1-ounceslices bacon
1/2cupchopped red onion or shallot
2cupsmushroomscleaned and sliced
2tablespoonsapple cider vinegar*
1tablespoonMaine maple syrup
sea salt and fresh pepper to taste
Wash the greens and, if needed, tear them into bite-sized pieces into a salad bowl.
Chop the red onion or shallot.
Cut the bacon into small pieces.
In a large skillet, add one-tablespoon olive oil and the chopped bacon. Cook over medium heat until the bacon starts to sizzle. Add the chopped onion or shallot and cook until the bacon is crisp, about 5 minutes.
Add the sliced mushrooms, stirring and cooking until the mushrooms are tender.
Remove the pan from heat. Add the remaining 1-tablespoon olive oil, apple cider vinegar and Maine maple syrup, scraping the pan to remove all the caramelized bits.
Season the cooked mushrooms to taste with sea salt and fresh pepper.
Pour the warm mixture over the salad greens and toss well to coat.