Ingredients:

3 tblspns olive oil
1/4 cup pine nuts
4 bacon rashers, chopped
2 cloves garlic, crushed
100g shiitake mushrooms, sliced
100g golden oyster mushrooms
100g pink coral oyster mushrooms
2 tblspns red wine vinegar
1/2 tspn Dijon mustard
pinch sugar
sea salt & ground black pepper
150g mixed baby salad leaves

Serves: 4

Method:

Heat 1 tablespoon of the oil in a large frying pan; add pine nuts and cook, stirring untill golden brown, remove from pan and set aside.

Add bacon to the same pan and cook for about 3 - 4 minutes or until crisp; remove from pan.

Add 1 more tablespoon of the oil to the same pan; add garlic and mushrooms and cook, stirring on a high heat for about 1 minute. Do not overcook as you will lose the colour of the oyster mushrooms.

Return the bacon to the pan with te remaining oil, vinegar, mustard, sugar, salt and pepper; stir to combine then remove immediately and gently toss through salad leaves.

Sprinkle with pine nuts.

Contributor: Cam