Hearty bitter greens tossed in warm bacon dressing with red onion, eggs, and toasted nuts for rich flavor.
# What You'll Need:
→ Greens
01 - 4 cups mixed bitter greens (escarole, frisée, dandelion, radicchio, or 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
# How To:
01 - Rinse mixed bitter greens thoroughly and dry well. Place in a large salad bowl with thinly sliced red onion.
02 - In a large skillet over medium heat, cook diced bacon until crisp, 7 to 9 minutes. Transfer bacon to paper towels, leaving rendered fat in skillet.
03 - Lower heat to low. Whisk red wine vinegar, Dijon mustard, honey, black pepper, and salt into bacon fat, scraping browned bits from skillet bottom.
04 - Slowly whisk in olive oil until dressing is fully emulsified and warmed through.
05 - Pour warm dressing over greens and onion. Add crisp bacon pieces and toss gently to wilt greens and coat evenly.
06 - Plate salad and garnish with quartered hard-boiled eggs and toasted nuts if desired. Serve warm.
