Instructions: Cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 4 minutes. Transfer to paper towels and blot dry. When cool enough to handle, crumble into small pieces. Youll have about 1/3 cup; set aside. Drain the fat from the pan.

Add the olive oil and garlic to the pan. Cook until the cloves sizzle but do not brown, about 3 minutes. Remove from the heat. Let cool 5 minutes. Use tongs to remove the garlic and discard.

Stir the lemon juice, vinegar, salt and pepper to taste into the oil. Place the mushrooms in a large bowl. Pour the oil mixture over the mushrooms; use your hands to gently toss slices until well mixed. Toss in the chives. Let rest at least 1/2 hour before serving or refrigerate up to 4 hours.

To serve, gently toss in the reserved bacon. Taste; adjust seasoning. Serve chilled or at room temperature.

This recipe yields 8 servings.

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