Friday, September 11, 2009


serves four

1/2 pound bacon, cubed
1/2 pound fresh chanterelle mushrooms, brushed clean and halved or quartered
salt and pepper
2 ripe plums, pitted and cut into wedges
4 cups mixed lettuce leaves
4 ounces blue cheese, crumbled

1/4 cup balsamic vinegar
1/2 teaspoon sugar
2 tablespoons olive oil

Whisk the dressing ingredients together and set aside. Put the bacon cubes in a large frying pan or saute pan, and turn the heat to medium-high. When the bacon starts cooking and crisping up, turn the heat to medium and continue cooking and stirring until crisp on both sides. Remove the bacon, reserving 1 tablespoon of the bacon drippings in the pan (discard the rest of the bacon drippings). Let bacon drain on a paper towel.

In the same pan on medium-high heat, saute the mushrooms for 4 minutes. Push the mushrooms to one side of the frying pan. On the other side, lay the plum wedges and cook 1 minute each side. By this time, the mushrooms will have cooked through. Season the mushrooms with salt and pepper.

Assemble salad by combining the bacon, blue cheese, chanterelles, plums and lettuce. Be light and gentle. Drizzle with the dressing. Serve immediately.

bacon recipe courtesy of: The Scandinavian Cookbook by Trina Hahnemann. Andrews McMeel Publishing, 2009

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