Recipe - Mushroom And Bacon Salad

3 tablespoon Olive oil
3 tablespoon Red wine vinegar
2 tablespoon Chopped fresh parsley
2 teaspoon Dijonstyle mustard
1 teaspoon Salt
One half teaspoon Granulated sugar
One fourth teaspoon Freshly ground black pepper
One half pound Sliced lean bacon
1 Head frisée lettuce or
8 cup Mixed baby salad greens
4 cup Fresh mushrooms; thinly
cut or sliced up

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. In 12inch skillet over mediumhigh heat, cook bacon until crisp. Using
slotted spoon, transfer bacon to paper towels to drain.

3. Crumble cooled bacon coarsely; combine with frisée or baby salad greens
and mushrooms in large salad bowl, tossing gently to mix.

4. At serving time, add dressing to salad; toss gently but thoroughly to
mix.

Note: For a warm, wilted salad, heat dressing to simmering point in small
saucepan before tossing with other ingredients.

formatted and posted by RecipeLu recipelu@recipelu.com
Posted to recipeludigest Volume 01 Number 168 by RecipeLu
recipelu@geocities.com on Oct 26, 1997