Greens and Bacon Salad
1 qt. assorted fresh greens, such as dandelion, mache, watercress,
plantain, escarole or spinach, washed and drained
2 slices bacon, thickly sliced
1 hard-cooked egg, chopped
2 Tbsp. rice wine vinegar
1 Tbsp. honey
1/4 tsp. salt
Ground black pepper, to taste
Tear leaves of fresh greens into bite-size pieces and place into
serving bowl. (If not serving immediately, chill greens in plastic
bag.) Fry bacon in skillet until crisp. Remove bacon from skillet
and drain on paper towel, then chop coarsely. Sprinkle bacon and
chopped egg over greens.
In bacon drippings in skillet, mix vinegar, honey, salt and pepper.
Stirring constantly, heat mixture to boiling. Pour hot dressing
over greens-bacon-egg mixture; toss. Serve immediately.