# What you'll need:
→ Greens
01 - 4 cups mixed bitter greens (escarole, frisée, dandelion, radicchio, chicory), torn into bite-size 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 - 1/4 teaspoon freshly ground black pepper
08 - 1/8 teaspoon salt
09 - 2 tablespoons extra-virgin olive oil
→ Garnish (optional)
10 - 2 hard-boiled eggs, peeled and quartered
11 - 1/4 cup toasted walnuts or pecans
# Method:
01 - Rinse and dry the mixed bitter greens thoroughly. Place in a large salad bowl with the sliced red onion.
02 - In a large skillet over medium heat, cook the diced bacon until crisp, about 7 to 9 minutes. Transfer bacon to a paper towel-lined plate, leaving 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.
04 - Slowly whisk in olive oil until dressing is emulsified and warmed through.
05 - Immediately pour hot dressing over greens and onions. Add crisp bacon pieces and toss gently to wilt greens and coat evenly.
06 - Arrange salad on plates. Garnish with hard-boiled eggs and toasted nuts if desired. Serve warm.
