Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Olive oil |
| 3 tablespoons | Red wine vinegar |
| 2 tablespoons | Chopped fresh parsley |
| 2 teaspoons | Dijon-style mustard |
| 1 teaspoon | Salt |
| ½ teaspoon | Granulated sugar |
| ¼ teaspoon | Freshly ground black pepper |
| ½ pounds | Sliced lean bacon |
| 1 \N | Head frisée lettuce -or- |
| 8 cups | Mixed baby salad greens |
| 4 cups | Fresh mushrooms; thinly sliced |
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 12-inch skillet over medium-high 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@...> Posted to recipelu-digest Volume 01 Number 168 by RecipeLu <recipelu@...> on Oct 26, 1997