Spinach Salad with Candied Shiitake Mushrooms
|12 slices smoked bacon|
|3/4 cup minced ginger|
|1/2 cup minced garlic|
|3 lbs baby spinach, well rinsed|
|3 lbs trimmed watercress, well rinsed|
|Candied Shiitake Mushrooms|
|4 cups teriyaki sauce
|1 cup rice wine vinegar|
|1 cup honey|
|1 Tbs sesame oil|
|1 lb stemmed shiitake mushrooms|
|To make the mushrooms: Mix the teriyaki sauce, rice wine vinegar, and honey together. Heat the sesame oil in a large sauté pan over medium heat. Add the mushrooms and cook to brown slightly, stirring constantly. Add the teriyaki mixture to the pan and bring to a simmer. Remove the pan from the heat and set aside to cool slightly.|
|Cook the bacon until crispy, reserving the fat. Dice the bacon.|
|For each serving, to order: Heat 1/2 tablespoon bacon fat over medium-low heat and add 1/2 tablespoon ginger and 1 teaspoon garlic and cook for 1 minute. Add 4 ounces spinach and watercress, toss, and turn off the heat. Add 1/3 cup candied shiitake mushrooms and 1/4 cup cooking liquid. Stir until well coated and mound the salad on a plate, drizzling the liquid around it. Sprinkle diced bacon over the salad|
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