Mushroom and Watercress Salad with Breadcrumbs

Ingredients

• 2 tablespoons Sherry vinegar
• 1teaspoon Dijon mustard
• 1teaspoon honey
• 1/2cup grapeseed or vegetable oil
• Kosher salt and freshly ground black pepper
• 1/2cup coarse fresh breadcrumbs
• 2 tablespoons olive oil
• 1pound king trumpet or crimini (baby bella) mushrooms, very thinly sliced on a mandoline
• 1/2 small red onion, very thinly sliced into rings on a mandoline
• 1cup watercress, leaves with tender stems

Preparation

• Whisk vinegar, Dijon mustard, and honey in a medium bowl. Gradually whisk in grapeseed oil until emulsified. Season with salt and pepper. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill.
• Combine breadcrumbs and olive oil in a small skillet over medium-high heat. Cook, stirring frequently, until breadcrumbs are golden brown, 4-5 minutes. Season with salt and pepper and transfer to a paper towel-lined plate; let cool. DO AHEAD: Breadcrumbs can be made 1 day ahead. Store airtight at room temperature.
• Combine mushrooms, onion, watercress, and vinaigrette in a large bowl and toss to coat. Divide among plates; sprinkle with breadcrumbs.

Read More http://www.bonappetit.com/recipes/2013/01/mushroom-and-watercress-salad-with-breadcrumbs#ixzz2HVe1zz33