Warm Mushroom Salad with Bacon Vinaigrette

Oyster mushrooms are the ideal mushroom for this salad. To roast them, mix the mushrooms with a delicious garlic oil and save leftover oil for other uses.

½ cup extra-virgin olive oil

½ cup vegetable oil

1 head of garlic, cloves crushed but not peeled

1 pound mixed wild mushrooms, such as oyster, enoki and shiitake-thick stems discarded, caps thickly sliced

Salt and freshly ground pepper

¾ cup pecans

½ pound thickly sliced bacon, cut crosswise into ¼-inch strips

1 leek, white and tender green parts, thinly sliced

½ cup cider vinegar

1 teaspoon sorghum or molasses

1 teaspoon fresh lemon juice

6 ounces sturdy baby greens, such as arugula, tatsoi, mustard or spinach

3 ounces cold fresh goat cheese, crumbled

Note: Ingredients may have been altered from the original.

Directions at foodandwine.com

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