MUSHROOM AND WATERCRESS SALAD

WINE BAR ON PALAFOX

16 S. PALAFOX PL

DANIEL WATTS

 

2 Tbsp. sherry vinegar

1 tsp. Dijon mustard

1 tsp. honey

½ cup vegetable oil

Kosher salt and freshly ground black pepper

½ cup coarse fresh breadcrumbs

2 Tbsp. olive oil

1 lb. crimini (baby bella) mushrooms, very thinly sliced

½ small red onion, very thinly sliced into rings

1 cup watercress, leaves with tender stems

 

Whisk vinegar, Dijon mustard, and honey in a medium bowl. Gradually whisk in vegetable oil until emulsified. Season with salt and pepper. Vinaigrette can be made one 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. Breadcrumbs can be made one day ahead. Store in an airtight container at room temperature. Combine mushrooms, onion, watercress, and vinaigrette in a large bowl and toss to coat. Divide among plates and sprinkle with breadcrumbs.