• 4 large or 8 medium mushrooms -- sliced
• Half a small red onion -- sliced and separated into rings
• 1 bunch watercress -- tough stems removed
• Poppy seed dressing:
• 1/4 C. honey
• 1/4 C. lemon juice
• 3/4 C. walnut or olive oil
• 1 Tbs. Dijon-style mustard
• 1 green onion, minced
• 1 Tbs. poppy seeds
• 1/2 tsp. salt

On serving platter, arrange mushrooms and onion rings on bed of watercress. Immediately before serving, top with poppy seed dressing. If watercress isn't available for this salad, substitute a bed of curly endive or baby spinach leaves. For dressing: Combine all ingredients, whisking to blend. Makes about 1 1/4 C.

Appeared in the Milwaukee Journal Sentinel on Jan. 9, 2002.