This is a play on a warm mushroom salad over kale rather than spinach, with both vegan bacon and vegan feta cheese, and freshly squeezed lemon juice and chives for brightness. Pair it with some crispy sourdough with olive oil for dipping or (and!) a glass of chilled crisp white wine and enjoy!
Dice and sauté until they start to brown:
1 shallot
1/2 yellow onion
Add 4 Benevolent Bacon strips, cut into bite size pieces, and add to crisp.
Once they do, add:
1/3 cup of cooked lentils
4 cups, chopped, of your favorite blend of exotic mushrooms ~ like oyster, shiitake, hen of woods
6 chives, chopped
Keep on medium high heat, stirring occasionally, until everything is tender.
In a large bowl mix:
1 bunch of chopped kale
juice of half a lemon
1/4 cup of vegan feta crumbles
Remove the mushroom mix from the heat, toss over the kale, and serve.