Scandinavian recipe yields salad detente

Salads are usually an afterthought for me. They're a quick and easy way to inject green into our dinner: Chop some lettuce, shred a carrot, slather some dressing and serve. But it's usually a last-minute sort of scramble. If I make the salad too early, it'll get warm because there's no room in the refrigerator for the big bowl.

Another issue I have to deal with is that each member of our family likes a different salad dressing. I'm all about the fresh, herby vinaigrette; my husband only likes this one brand that I think tastes like cough syrup; Nathan wants blue cheese; and Andrew is all over the Ranch.

This past weekend, I dedicated myself to the kitchen, reviewing cookbooks, testing recipes and photographing. While flipping through "The Scandinavian Cookbook" by Trina Hahnemann, I came across a recipe for a salad that looked absolutely irresistible. It's a warm salad with sauteed mushrooms, crisp bacon, caramelized plums, crumbly blue cheese and a simple balsamic dressing with three ingredients. Normally I would leave the dressing on the side, but I took a gamble and tossed everything together.

Not one single complaint. I am ... the Salad Queen.

P.S. I'm fully aware that the happiness during the salad course had more to do with the bacon than the Salad Queen.

CHANTERELLES, BACON AND PLUM SALAD WITH BLUE CHEESE

(Adapted from "The Scandinavian Cookbook" by Trina Hahnemann)

Some notes on substitutions: You can use any type of mushroom you want, as chanterelles may be difficult to find and pricey. You might try sliced brown mushrooms or fresh shitake mushrooms. I've also made this recipe with peaches and nectarines in place of the plums. Instead of blue cheese, you can use your favorite soft, crumbly cheese, such as feta. And for the bacon? There is no substitute. Just do 10 extra pushups tomorrow.

1/2 pound uncooked bacon, cut into 1/2-inch pieces

1/2 pound chanterelle (or other) mushrooms, brushed clean and halved or quartered

salt and pepper

2 ripe plums, pitted and cut into wedges

4 cups mixed lettuce leaves

4 ounces blue cheese, crumbled

Dressing:

1/4 cup balsamic vinegar

1/2 teaspoon sugar

2 tablespoons olive oil

Whisk the dressing ingredients together and set aside. Put the bacon cubes in a large frying pan or saute pan and turn the heat to medium-high. When the bacon starts cooking and crisping up, turn the heat to medium and continue cooking and stirring until crisp on both sides. Remove the bacon, reserving 1 tablespoon of the bacon drippings in the pan (discard the rest of the bacon drippings). Drain bacon on a paper towel.

In the same pan on medium-high heat, saute the mushrooms for 4 minutes. Push the mushrooms to one side of the frying pan. On the other side, lay the plum wedges and cook 1 minute each side. By this time, the mushrooms will have cooked through. Season the mushrooms with salt and pepper.

Assemble salad by combining the bacon, blue cheese, mushrooms, plums and lettuce. Be light and gentle. Drizzle with the dressing.

Serve immediately.