When the bacon is cold, cut into small pieces, it's easier to handle.
In a large sauté pan render the bacon and when almost cooked add the mushrooms, tossing to coat with bacon fat and sauté for several minutes.
Add the Honey Mustard salad dressing to the bacon mushroom mixture and cook for several minutes more on low.
Wash and chop the cabbage, let drain and place in a large bowl. Pour the bleu cheese crumbles over the cabbage.
Next pour the hot mustard, bacon and mushroom mixture over the cabbage and bleu cheese and toss well to incorporate. The cabbage wilts nicely and the flavors are amazing. Serve immediately.
Notes
I like Ken's Steak House® Honey Mustard Salad Dressing myself, but use whatever you prefer.