MUSHROOM AND WATERCRESS SALAD WITH BREADCRUMBS

MUSHROOM AND WATERCRESS SALAD WITH BREADCRUMBS image

Yield 6 Servings

Number Of Ingredients 10

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2 Tbsp. Sherry vinegar
1 tsp. Dijon mustard
1 tsp. honey
½ cup grapeseed or vegetable oil
Kosher salt and freshly ground black pepper
½ cup coarse fresh breadcrumbs
2 Tbsp. olive oil
1 lb. king trumpet or crimini (baby bella) mushrooms, very thinly sliced on a mandoline
½ small red onion, very thinly sliced into rings on a mandoline
1 cup watercress, leaves with tender stems

Steps:

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 peper 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.