Serves 3-4.

Kosher salt
1/2 pound Red Dog green beans, trimmed
1/2 head Red Dog cauliflower, cut into florets
3 tablespoons extra-virgin olive oil
Freshly ground pepper
2 ounces slab bacon, diced
4 ounces oyster mushrooms, trimmed and separated into smaller pieces
4 ounces shiitake mushrooms, stemmed and thickly sliced
2 shallots, thickly sliced
2 tablespoons white wine vinegar
1/8 cup chopped fresh parsley
1/2 tablespoon chopped fresh tarragon

Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl.

Meanwhile, toss the cauliflower with 1.5 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes.

Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Increase the heat to medium high and add the oyster and shiitake mushrooms and the shallots to the skillet; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and golden, 5 to 6 minutes. Stir in the vinegar, parsley and tarragon.

Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 1.5 tablespoons olive oil, season with salt and pepper and toss. Serve warm or at room temperature.