Lunch: Mushroom and Bacon Salad

Ingredients

3 tbsp. olive oil
3 tbsp. red wine vinegar
2 tbsp. fresh parsley
2 tsp. Dijon-style mustard
1 tsp. salt
1/2 tsp. granulated sugar
1/4 tsp. Freshly ground black pepper
8 oz. sliced lean bacon
1 head frisÉe lettuce or curly chicory
12 oz. fresh mushrooms

Instructions

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.
In 12-inch skillet over medium-high heat, cook bacon until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
Crumble cooled bacon coarsely; combine with frisÉe or baby salad greens and mushrooms in large salad bowl, tossing gently to mix.
At serving time, add dressing to salad; toss gently but thoroughly to mix.

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