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1
Preheat the oven to 450F.
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2
Trim off the root ends of the cipolline.
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3
Blanch them in boiling salted water for 30 seconds, then drain and chill quickly in ice water.
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4
Peel the cipolline (the skin should slip off easily) and cut in half.
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5
Trim the ends of the trumpet mushrooms, then cut them in half lengthwise and crosswise.
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6
Remove the tough base of the oyster mushrooms and halve the caps if large.
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7
Cut off and discard the shiitake stems and quarter the caps.
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8
In a large, ovenproof skillet, render the bacon over high heat until it begins to crisp, about 5 minutes.
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9
With a slotted spoon, scoop the bacon into a bowl; pour off the fat and discard.
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10
Add the olive oil and onions to the skillet and saute over high heat until lightly colored.
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11
Add the garlic and saute briefly to release its fragrance.
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12
Add the mushrooms, thyme, salt to taste, and several grinds of black pepper.
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13
Toss well, then transfer the skillet to the oven.
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14
Roast until the mushrooms soften and begin to caramelize, about 20 minutes, tossing once or twice partway through.
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15
Remove from the oven and add the bacon.
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16
Let cool to room temperature.
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17
For the sherry vinaigrette: In a small bowl, whisk together the vinegar, shallot, and mustard.
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18
Gradually whisk in the olive oil.
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19
Season to taste with salt and pepper.
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20
Put the greens in a large bowl and add the cooled mushrooms, onions, and bacon.
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21
Add enough vinaigrette to coat the salad lightly and toss gently.
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22
Taste for seasoning, then serve immediately.
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23
Enjoy with a mature Cakebread Cellars Chardonnay Reserve or another rich white wine with some age.
