Warm Bacon-Mushroom Vinaigrette

4 oz. bacon (about 4 slices)
2 cups sliced mushrooms
3 tablespoons Sherry vinegar
2 tablespoons Extra Virgin Olive Oil
Sea Salt and freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Cut bacon into 1/2"-wide strips. Cook bacon with 3 Tbsp. water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add mushrooms; cook, tossing occasionally, until tender, 5–6 minutes. Add vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in oil. Season with sea salt and freshly ground black pepper. Stir in parsley.

Toss with spinach, escarole, kale, or spoon over pork chops.