- 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.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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