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                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1 head garlic clove
                                                                  • Yes No 1 lb wild mushroom
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 cup pecan
                                                                  • Yes No 1/2 lb bacon strips
                                                                  • Yes No 1 leek, white and tender green parts
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 1 tsp sorghum
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 6 oz sturdy baby greens
                                                                  • Yes No 3 oz goat cheese (chèvre)
                                                                  • Preheat the oven to 425°. In a saucepan, bring both oils to a simmer with the garlic. Cook over low heat until fragrant, 15 minutes. Strain the oil and discard the garlic.
                                                                  • In a large bowl, toss the mushrooms with 6 tablespoons of the garlic oil and season with salt and pepper. (Reserve the remaining garlic oil for later use.) Spread the mushrooms in a baking pan and roast for 35 minutes, stirring once or twice, until crisp and golden. Spread the pecans in a pie plate and toast for 7 minutes, until fragrant. Let cool.
                                                                  • In a large skillet, cook the bacon over moderately low heat, stirring frequently, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Strain the fat into a heatproof bowl and return half of it to the skillet. Add the leek to the skillet and cook over moderately low heat until softened, about 6 minutes. Add the vinegar and simmer until reduced to 3 tablespoons, about 5 minutes. Remove from the heat and whisk in the sorghum, lemon juice and the remaining bacon fat.
                                                                  • In a large bowl, toss the greens with the vinaigrette, mushrooms and pecans. Season with salt and pepper and toss again. Sprinkle with the bacon and goat cheese and serve.
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
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                                                                    simmer
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                                                                    spread
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                                                                    bake
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                                                                    roast
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                                                                    juice
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                                                                    sprinkle
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                                                                    serve
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