Warm Mushroom Salad with Pancetta Recipe

Place the pancetta in a large deep skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop into small pieces.

Heat the olive oil in a skillet over medium-high heat. Cook and stir the shiitake and crimini mushrooms in the hot oil for 5 minutes. Reduce heat to medium and add the garlic olives capers lemon juice and balsamic vinegar; cook another 8 minutes.

Combine the spinach arugula bacon pieces and the mushroom mixture in a large bowl; toss until the spinach and arugula leaves are coated. Sprinkle the feta cheese over the salad; season with black pepper to serve.