4 oranges, peeled, white pith removed
10 ounces spinach, stems trimmed
1 medium head radicchio

6 ounces fresh shiitake mushrooms, stemmed, sliced
6 ounces fresh oyster mushrooms
1/2 cup (generous) toasted hazelnuts, coarsely chopped
1 3 1/2-ounce packageenoki mushrooms (optional)

8 ounces sliced bacon, cut into 1-inch pieces
3/4 cup fresh orange juice
1/4 cup plus 2 tablespoons minced shallots
1/4 cup olive oil
1/4 cup balsamic vinegar or red wine vinegar


To prepare the dressing, cook bacon over medium heat in a large skillet until crisp. Use a slotted spoon to transfer bacon over paper towels to drain. Remove the drippings and reserve.

In a small bowl, mix 1/4 cup of drippings and add the rest of the dressing ingredients. Add salt and pepper to taste.
To prepare the salad, start with the oranges, cutting the membranes and releasing the segments into a bowl. Tear spinach and radicchio into bite-size portions into a large bowl.Drain the orange segments.

In a large heavy skillet, heat 2 tablespoons of bacon drippings over medium-high heat. Add shiitake and saute for one minute. Add oyster mushrooms and add sprinkle with salt and pepper. Saute for 2 minutes or until golden brown.
Add mushrooms with the greens and toss to combine. Add the dressing in the skillet and boil for 2 minutes. Pour the dressing into the salad and add the bacon, orange segments and chopped hazelnuts. Toss until combined and season with more salt and pepper to taste. Use enoki mushrooms as garnish and serve.