Mushroom and Bacon Salad
By: Anonymous
Published: Thursday, December 3, 2009 - 1:40am

Ingredients




3 tablespoons Olive oil
3 tablespoons Red wine vinegar
2 tablespoons Chopped fresh parsley
2 teaspoons Dijon-style mustard
1 teaspoon Salt
1/2 teaspoon Granulated sugar
1/4 teaspoon Freshly ground black pepper
1/2 pound Sliced lean bacon
1 head frisee lettuce -or-
8 cups Mixed baby salad greens
4 cups Fresh mushrooms, thinly sliced

Preparation

1 1. In small bowl using wire whisk or fork, beat oil, red wine vinegar, chopped parsley, mustard, salt, sugar, and pepper until blended and creamy; set aside while preparing salad. 2 2. In 12-inch skillet over medium-high heat, cook bacon until crisp. Using slotted spoon, transfer bacon to paper towels to drain. 3 3. Crumble cooled bacon coarsely; combine with frisee or baby salad greens and mushrooms in large salad bowl, tossing gently to mix. 4 4. At serving time, add dressing to salad; toss gently but thoroughly to mix. 5 Note: For a warm, wilted salad, heat dressing to simmering point in small saucepan before tossing with other ingredients.