Fall Pear, Lettuce and Shitake Bacon Salad

• 5-6 shitake mushrooms, sliced thin
• 1/3 cup Organic virgin olive oil
• Sea salt
• 1/2 cup walnuts, raw
• 1 head butter lettuce (or other lettuce), washed and spun dry
• 1 ripe pear, cored and sliced thin
• 2 tsp. organic white wine vinegar
• Freshly ground black pepper

Preheat oven to 350. Lightly coat mushrooms with a couple of tablespoons of olive oil. Season with sea salt and place onto a 9×12 baking sheet. Bake 12-15 minutes or until brown and crispy. Remove from the oven and set aside. Place walnuts into a frying pan and warm them on medium/low heat until lightly browned (7-10 minutes). Remove from the heat and set aside. Lay a few pieces of lettuce onto each plate. Top with walnuts, pears and shitake bacon. Whisk remaining olive oil (about 1/4 cup) with vinegar. Season with sea salt and freshly ground black pepper. Drizzle on top of salad.

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