- 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
- Cut greens into 1 1/2-inch lengths and transfer to a large bowl.
- Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.
- 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.