# Ingredient List:
→ 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 - 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
# Steps:
01 - Rinse and thoroughly dry the mixed bitter greens. Place the greens and sliced red onion in a large salad bowl.
02 - In a large skillet over medium heat, cook the diced bacon until crisp, about 7 to 9 minutes. Transfer the bacon pieces to a paper towel–lined plate, reserving 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 any browned bits from the skillet.
04 - Slowly whisk in the olive oil until the dressing is emulsified and warmed through.
05 - Pour the warm dressing immediately over the greens and onions. Add the crisp bacon pieces and toss gently to slightly wilt the greens and coat evenly.
06 - Arrange the salad onto plates and garnish with hard-boiled eggs and toasted nuts, if desired. Serve warm.
