# 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
# Directions:
01 - Rinse and dry the mixed bitter greens thoroughly. Place them in a large salad bowl along with the thinly sliced red onion.
02 - In a large skillet over medium heat, cook the diced bacon until crisp, approximately 7 to 9 minutes. Transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
03 - Reduce the 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 bottom.
04 - Slowly whisk in the extra-virgin olive oil until the dressing is fully emulsified and warmed through.
05 - Immediately pour the warm dressing over the greens and onions. Add the crisp bacon pieces and toss gently to slightly wilt the greens and evenly coat them.
06 - Arrange the salad on plates. Garnish with quartered hard-boiled eggs and toasted nuts if desired. Serve warm.
