Pear, Lettuce and Shitake Bacon Salad
Organic virgin olive oil
washed and spun dry
cored and sliced thin
organic white wine vinegar
Freshly ground black pepper
Preheat oven to 350. Lightly coat mushrooms with a couple of tablespoons of olive oil.
Season with sea salt and place onto a 9×12 baking sheet. Bake 12-15 minutes or until brown and crispy. Remove from the oven and set aside.
Place walnuts into a frying pan and warm them on medium/low heat until lightly browned (7-10 minutes). Remove from the heat and set aside.
Lay a few pieces of lettuce onto each plate. Top with walnuts, pears and shitake bacon.
Whisk remaining olive oil (about 1/4 cup) with vinegar. Season with sea salt and freshly ground black pepper. Drizzle on top of salad.