Ingredients

• 1 lb tender dandelion greens, tough stems removed
• 5 bacon slices
• 1 1/2 tablespoons finely chopped shallot
• 1 1/2 tablespoons cider vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

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