Mushroom and Bacon Salad

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.