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Make marinade: In container of electric blender, blend honey, vinegar, soy sauce, garlic and 3 cup oil until smooth; set aside.
Brush mushrooms on both sides with 12 tablespoons oil; place on indoor grill or in preheated nonstick skillet over medium-high heat. Cook about 5 minutes, turning occasionally, just until tender.
Transfer to non-reactive container, gill sides up. Pour marinade over mushrooms; cover and refrigerate 2 to 4 hours, basting with marinade occasionally.
If using raw bacon, sauté bacon until lightly browned. Remove to paper towels to drain; set aside.
Drain, then reheat mushrooms 1 to 2 minutes on indoor or outdoor grill, turning once.
In large bowl, toss greens with a cup (or to taste) Honey Vinaigrette. Divide greens equally among four individual serving plates. Halve mushrooms. Prop one half on the other on each salad. Divide cheese and cooked bacon bits among the salads. Sprinkle with chives.
From the National Honey Board
Combine cider and all the remaining ingredients in a medium sauce pan and simmer over low heat for about 15 minutes.
Strain and serve hot with an orange slice. Chill leftovers and reheat in the microwave.
Nutrition Facts per cup: 120 calories, 0g Total fat, 5mg sodium, 30mg carbohydrate, 0g dietary fiber, 0g protein