Pea Shoot & Spinach Salad w Bacon & Shitakes

Cut bacon into 1/8″ thick matchsticks and cook in a heavy skillet over moderately low heat, stirring, until crisp but still chewy, 6-8 min. Transfer to pepper towels. Pour off fat from skillet and add 1.5 T oil, mushrooms, and 1/2 tsp salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 min, then cool. Whisk together lemon juice, vinegar, mustard, remaining 1.2 tsp salt, pepper and remaining 2 T oil in a large salad bowl until blended. Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms, chives and radishes and toss.

Bacon 0.25lb piece double smoked
Olive Oil 3.5T
Mushrooms 0.75lb fresh shitake, caps quartered
Salt 1 tsp kosher
Lemon Juice, Fresh 1.5T
Vinegar 0.5T red wine
Mustard 0.5T coarse grain
Pepper 0.5tsp
Pea Shoots 4c fresh
Spinach 4c baby
Chives 1 bunch in 1″ pieces
Radishes 6 cut into matchsticks