This warm salad features sautéed mushrooms and crispy bacon tossed in a tangy apple cider vinaigrette, balanced with a touch of molasses and lemon. Toasted pecans add crunch, while creamy goat cheese and fresh arugula provide a delightful contrast in texture. The result is a flavorful and satisfying salad that can be enjoyed as a starter or light main course.

For this warm mushroom salad with bacon vinaigrette, a crisp and refreshing Pinot Grigio or a light-bodied, fruity Nero d'Avola would pair nicely. The high acidity of Pinot Grigio cuts through the richness of the bacon and complements the tangy vinaigrette, while Nero d'Avola's red fruit notes and mild tannins balance the earthy mushrooms and peppery arugula. A sparkling wine would also work well, as its effervescence and acidity would refresh the palate between bites.