Lunch: Make-Ahead Winter Salad

Ingredients

3 tbsp. sherry-wine vinegar or red-wine vinegar
1 1/2 tbsp. Dijon mustard
1 tsp. salt
1 tsp. Freshly ground pepper
1/2 tsp. sugar
1/3 c. olive oil
5 strip thin-sliced bacon
1 lb. shiitake or white mushrooms thinly sliced
8 oz. snow peas
1 Belgian endive
1 small red onion
1 bunch red radishes
2 head Boston lettuce
1 bunch watercress

Instructions

Vinaigrette: In a small bowl, whisk vinegar, mustard, salt, pepper, and sugar to combine. Gradually whisk in oil until thickened and blended.
Cook bacon in a large nonstick skillet 4 to 5 minutes until crisp. Drain on paper towels. Discard all but 1 Tbsp fat from skillet. Add mushrooms and saute over medium-high heat 4 to 5 minutes until just golden brown. Crumble bacon into mushrooms.
Prepare remaining ingredients (see Planning Tip).
Just before serving: Put lettuce and watercress in a large serving bowl. Add cut vegetables, mushrooms, and bacon. Whisk vinaigrette to reblend. Drizzle over salad; toss gently to mix and coat.

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