A few delightfully earthy-rich flavors come together in this salad: wild mushrooms, toasted hazelnuts, smoky bacon. This dish is a tasty twist on the classic warm spinach salad.

1 pound spinach, rinsed, dried, and tough stems removed 4 thick strips bacon, cut into 1/2-inch pieces 1/4 cup thinly sliced shallots 8 ounces wild mushrooms, brushed clean, trimmed, and halved (or quartered if large) 1/4 cup red wine vinegar 1 tablespoon hazelnut oil Salt and freshly ground black pepper 1/3 cup chopped toasted hazelnuts

Put the spinach in a salad bowl or other large bowl, tearing any large spinach leaves into 2 or 3 pieces.

Heat a large skillet over medium heat, add the bacon pieces and cook, stirring occasionally, until browned and crisp, 5 to 7 minutes. Scoop out the bacon pieces with a slotted spoon and drain on paper towels, leaving the bacon fat in the skillet. Add the shallots and cook, stirring, until tender and aromatic, 2 to 3 minutes. Add the mushrooms and cook, stirring often, until tender and any liquid they give off has evaporated by about half, 3 to 5 minutes. Take the skillet from the heat and stir in the vinegar and hazelnut oil with salt and pepper to taste.

Add the mushroom mixture, bacon, and hazelnuts to the spinach and quickly toss to evenly mix. Arrange the salad on individual plates and serve right away.

Makes 4 servings