250gmixed mushrooms (such as shiitake, king oyster, oyster and cremini),sliced
Sea salt and freshly ground pepper,to taste
For the dressing:
4tablespoonsextra-virgin olive oil
3tablespoonsdry red wine
In a large serving bowl, add the spinach.
Heat 1 tablespoon oil in a large skillet over medium heat. Add the bacon cook, stirring, until the bacon is crisp, 6-7 minutes. Add mushrooms, season with salt and pepper and cook, stirring, until the mushrooms are tender, 5 to 7 minutes. Remove from heat.
Meanwhile, in a medium saucepan, bring the olive oil, vinegar, red wine and shallot to simmer. Season with salt and pepper.
Immediately pour the warm vinaigrette over the spinach mixture and toss to coat. Add mushroom bacon mixture and toss again to combine. Serve while still warm.