Warm Mushroom Salad with Pancetta

This is a warm mushroom salad with bold peppery flavors. It makes a great winter-time side or meal.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 378 Calories

Ingredients

• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 clove garlic, minced
• ground black pepper to taste
• ½ cup crumbled feta cheese
• 1 tablespoon balsamic vinegar
• 2 tablespoons capers
• 2 cups arugula
• 12 shiitake mushrooms, sliced
• 8 thick slices pancetta
• 15 crimini mushrooms, sliced
• 15 kalamata olives, pitted and halved
• 2 cups fresh spinach, stems removed

Recipe Instructions

Step 1

Place the pancetta in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop into small pieces.

Step 2

Heat the olive oil in a skillet over medium-high heat. Cook and stir the shiitake and crimini mushrooms in the hot oil for 5 minutes. Reduce heat to medium and add the garlic, olives, capers, lemon juice, and balsamic vinegar; cook another 8 minutes.

Step 3

Combine the spinach, arugula, bacon pieces, and the mushroom mixture in a large bowl; toss until the spinach and arugula leaves are coated. Sprinkle the feta cheese over the salad; season with black pepper to serve.