Wild mushroom, apple, and pecan salad

Serves 4

4	slices bacon
3	tablespoons olive oil
1	small red onion, finely chopped
1	cup assorted wild mushrooms (such as shiitake, maitake, and oyster), stemmed and sliced
1	green apple, peeled, cored, and chopped
1/4	cup dark beer, such as Ipswich Brown Ale
1/4	cup malt vinegar
	Salt and pepper, to taste
8	cups mixed baby lettuces
1/2	cup spiced or smoked pecans

1. In a large skillet over medium heat, render bacon until crisp. Drain on paper towels and let cool; leave the fat in the skillet. Cut bacon into pieces.

2. Add the oil to the fat. When it is hot, add the onion and mushrooms. Cook over low heat, stirring occasionally, for 10 minutes or until the onions and mushrooms are very tender. Stir in apple, beer, vinegar, salt, and pepper. Cool to room temperature.

3. In a large bowl, toss lettuces with onion mixture. Divide among 6 salad plates and top with bacon and pecans.