Watercress Salad with Caramelized Onions, Mushrooms, and Bacon

MMMmmm...sounds yummy!

• Ready In: 50 mins
• Serves: 12

Ingredients

• 4  slices bacon
• 2  large onions, cut in half and thinly slices
• 1  lb fresh mushrooms, sliced (any kind or combination)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  bunches watercress, coarse stems removed (10 oz.)

• VINAIGRETTE

• 1⁄4 cup olive oil
• 1  tablespoon red wine vinegar
• 1  teaspoon honey
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon Dijon mustard

Directions

1. Cook the bacon in a large skillet until crisp; drain on paper towels.
2. Crumble when cool enough to handle.
3. Meanwhile, remove all but 2 tsp.
4. fat from the skillet; add the onions and stir to coat.
5. Cover and cook over medium heat, stirring occasionally, until soft and golden brown, 12-14 minutes.
6. Add the mushrooms and cook, uncovered, for 10-12 minutes, stirring occasionally, until the mushrooms are soft and most of the liquid in the pan has evaporated; stir in the salt and pepper.
7. Meanwhile, put all the dressing ingredients in a glass jar; cover and shake to blend well.
8. Put the watercress in a large bowl, add the dressing, and toss to coat.
9. Arrange the"dressed" salad on a large platter and top with the mushroom mixture and bacon.