Dandelion Salad with Warm Bacon Dressing

Directions

1. 1.

   Cut greens into 1 1/2-inch lengths and transfer to a large bowl.

2. 2.

   Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.

3. 3.

   Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.