1 leek (white and light green part) washed and finely sliced
225 grams smoked bacon sliced into 6 millimeter strips
225 grams mixed mushrooms, such as oyster, crimini, shiitake, enoki, beech, washed and thick stems discarded
Salt and pepper to taste
2 tablespoons good balsamic vinegar
Juice from half lemon
225 grams spicy greens, washed arugula
1/4 cup shaved pecorino
In a large bowl, toss the mushrooms with the garlic and canola oil, seasoning with salt and pepper. Spread the mushrooms evenly on a baking pan and roast until most of their water has evaporated and they start to crisp.
In a large pan, saute the bacon over medium heat, stirring frequently, until rendered down and crisp . Remove and pat dry saving the fat. Add the leek and garlic to the cook until softened.
Add the vinegar and reduce by a third.
Add the cooked mushrooms and warm through.
Remove from the heat and set aside.
In a separate large bowl, toss the greens with the warm mushroom mix . Drizzle with some evoo, season with salt and pepper, and squeeze lemon into and mix really well. Sprinkle with the bacon and shaved pecorino on top.