3ouncesfresh hen of the woods mushroomsbroken into small clusters roughly the size of your thumb or larger
4ouncesfresh spinachwashed and cleaned
2Tablespoonsolive oil, such as extra virgin olive oil
2tablespoonshigh quality red wine vinegar
2hard boiled eggs: whites slicedyolks reserved for grating
2ounceshigh quality slab bacondiced ½ inch
Kosher salt and fresh ground black pepperto taste
Instructions
Heat the bacon and the olive oil in a cast iron skillet or saute pan and render slowly until lightly browned.
Push the bacon to one side of the pan, then add the hen of the woods and cook until caramelized, about 5 minutes.
Season the mushrooms to taste with salt and pepper, deglaze the pan with the red wine vinegar and stir to release the bacon drippings.
Pour the hot mixture over the spinach in a salad bowl, add the egg whites, toss, taste the seasoning and adjust as needed.
Divide the mixture evenly between two room temperature salad plates, grate the yolks with a cheese or microplane grater over each plate (they may crumble a bit, that's ok) and serve immediately.
Notes
Hen of the woods are really good here, but many different mushrooms could be used, especially oysters, or chicken of the woods