Watercress Salad with Caramelized Onions, Mushrooms, and Bacon

• 4 slices bacon
• 2 large onions, cut in half and thinly slices
• 1 lb fresh mushrooms, sliced (any kind or combination)
• 14 teaspoon salt
• 14 teaspoon pepper
• 2 bunches watercress, coarse stems removed (10 oz.)
• 14 cup olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 12 teaspoon salt
• 12 teaspoon pepper
• 14 teaspoon Dijon mustard

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.

bacon, onions, fresh mushrooms, salt, pepper, bunches, olive oil, red wine vinegar, honey, salt, pepper, mustard

Taken from www.food.com/recipe/watercress-salad-with-caramelized-onions-mushrooms-and-bacon-72344 (may not work)