Arina Goat Gouda Salad                 2 cups Arugula (tough stems removed) 2 cups torn red leaf lettuce leaves 1 cup torn romaine lettuce leaves 1 cup julienned radicchio 1 cup julienned Belgian endive (You can replace the above salad greens with escarole. Use 1 head escarole, 1 lb., tough ribs and outer leaves discarded; inner leaves and tender ribs cut crosswise into 1/2 inch wide strips. Approx. 8 cups) 8 oz. Arina Goat Gouda, cubed 2 oz. red grapes, halved 1/3 lb bacon, cut into 1 inch pieces 1/2 lb small mushrooms, stems trimmed and quartered 1 tsp paprika 4 tbsp fresh lemon juice 2 tbsp honey Salt & pepper to taste           Rinse salad greens well, and spin or pat dry. Combine greens in a large bowl with goat gouda and red grapes. Saute the bacon in a small heavy skillet over medium heat until browned on all sides, about 4-5 minutes. Remove with a slotted spoon and transfer to paper towels to drain. Reserve bacon fat. Saute mushrooms with paprika over medium heat in skillet with reserved bacon fat for 3-4 minutes. Remove with slotted spoon. Toss mushrooms and bacon with salad greens. Dressing: Whisk together fresh lemon juice with honey and salt and pepper to taste. Toss dressing with salad ingredients and serve immediately.           Serves 6