5 slices of bacon, cooked crisp and sliced into 1/4-inch pieces, width wise
1 pint sliced button mushrooms
2 shallots, sliced
1 tablespoon Dijon mustard
1/4 cup Wanjashan organic ponzu
1 head frisee, prepped and spun
Kosher salt and freshly ground black pepper to taste
In the same pan you cooked the bacon, lightly coat with grapeseed oil and sautee the mushrooms and shallots until brown, season. Add the Dijon and deglaze and reduce with ponzu, about 2 minutes. Add back the bacon. In a large bowl, pour mixture on top of frisee, toss, season and serve.