# Ingredient List:
→ Greens
01 - 4 cups mixed bitter greens (escarole, frisée, dandelion, radicchio, chicory), torn into bite-sized pieces
02 - 1 small red onion, thinly sliced
→ Bacon Dressing
03 - 6 slices thick-cut bacon, diced
04 - 2 tablespoons red wine vinegar
05 - 1 tablespoon Dijon mustard
06 - 1 teaspoon honey
07 - ¼ teaspoon freshly ground black pepper
08 - ⅛ teaspoon salt
09 - 2 tablespoons extra-virgin olive oil
→ Garnish (optional)
10 - 2 hard-boiled eggs, peeled and quartered
11 - ¼ cup toasted walnuts or pecans
# How to Prepare:
01 - Rinse and dry the mixed bitter greens thoroughly. Place them in a large salad bowl with the thinly sliced red onion.
02 - In a large skillet over medium heat, cook the diced bacon until crisp, about 7 to 9 minutes. Transfer bacon pieces to a paper towel–lined plate, leaving the rendered fat in the skillet.
03 - Reduce heat to low. Add red wine vinegar, Dijon mustard, honey, black pepper, and salt to the bacon fat. Whisk to combine, scraping up browned bits from the skillet bottom.
04 - Slowly whisk in extra-virgin olive oil until the dressing is emulsified and warmed through.
05 - Pour the warm dressing over the greens and onions immediately. Add the crisp bacon pieces and toss gently to slightly wilt the greens and coat them evenly.
06 - Arrange the salad on plates. Garnish with hard-boiled eggs and toasted nuts, if desired. Serve warm.
