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1
Preheat the oven to 425.
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2
In a saucepan, bring both oils to a simmer with the garlic.
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3
Cook over low heat until fragrant, 15 minutes.
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4
Strain the oil and discard the garlic.
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5
In a large bowl, toss the mushrooms with 6 tablespoons of the garlic oil and season with salt and pepper.
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6
(Reserve the remaining garlic oil for later use.)
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7
Spread the mushrooms in a baking pan and roast for 35 minutes, stirring once or twice, until crisp and golden.
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8
Spread the pecans in a pie plate and toast for 7 minutes, until fragrant.
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9
Let cool.
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10
In a large skillet, cook the bacon over moderately low heat, stirring frequently, until crisp, about 8 minutes.
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11
Using a slotted spoon, transfer the bacon to a paper towellined plate.
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12
Strain the fat into a heatproof bowl and return half of it to the skillet.
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13
Add the leek to the skillet and cook over moderately low heat until softened, about 6 minutes.
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14
Add the vinegar and simmer until reduced to 3 tablespoons, about 5 minutes.
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15
Remove from the heat and whisk in the sorghum, lemon juice and the remaining bacon fat.
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16
In a large bowl, toss the greens with the vinaigrette, mushrooms and pecans.
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17
Season with salt and pepper and toss again.
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18
Sprinkle with the bacon and goat cheese and serve.
