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With good bacon, one of the great food combinations ever. Must be served warm.

Ingredients

• 2 tablespoons olive oil
• About 1/2 pound best slab bacon you can find, cut into 1/2‐inch cubes
• 1 tablespoon chopped shallot
• 4 cups torn dandelion or other bitter greens, such as arugula, cress, or frisée (trimmed, washed, and dried)
• About 1/4 cup top‐quality red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

Preparation

Place the olive oil in a skillet and turn the heat to medium. Add the bacon and cook slowly until it is crisp all over, 10 minutes or more. Add the shallot and cook a minute or two longer, until the shallot softens. Keep the bacon warm in the skillet.

Heat a salad bowl by filling it with hot water and letting it sit for a minute. Dry it and toss in the greens. Add the vinegar and mustard to the skillet, and bring just to a boil, stirring. Pour the liquid and the bacon over the greens, season to taste (it shouldn't need much salt) and serve immediately.

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Source: How to Cook Everything