Ingredients

• 4 slices thick-cut bacon, cut into 1" pieces
• 1 small red onion, sliced 1/4" thick
• 1/2 pound chanterelles or crimini (baby bella) mushrooms, cut into pieces
• 1 garlic clove, finely grated
• 1/4 cup red wine vinegar
• 2 teaspoons sugar
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• Kosher salt, freshly ground pepper
• 8 ounces hearty greens (such as mustard greens, spinach, or baby kale), torn
• 1/2 cup crumbled blue cheese

Instructions

1. Cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate.
2. Cook onion in same skillet, stirring occasionally, until softened and lightly browned, 6–8 minutes, using a slotted spoon, transfer to plate with bacon. Repeat with mushrooms. Remove skillet from heat. Add garlic, vinegar, sugar, and mustard, scraping up browned bits. Whisk in oil; season dressing with salt and pepper.
3. Toss greens, warm dressing, bacon, onion, and mushrooms in a large bowl; season with salt and pepper and top with cheese.