Mushroom and Bacon Salad

INGREDIENTS
3 tablespoons olive oil
3 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
2 teaspoons Dijon-style mustard
1 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
8 ounces sliced lean bacon
1 8-ounce head fresh lettuce or curly chicory, leaves torn into bite-size pieces, or 8 cups mixed baby salad greens
12 ounces fresh mushrooms, thinly sliced, about 4 cups

DIRECTIONS
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.