Bitter Green Salad with Warm Bacon Vinaigrette

The weather is warming up. The sun is shining longer and Springtime is just around the corner. It is maybe my favorite season because of the warmer weather, beautiful flowers and I can begin to ready garden and flower beds. However wonderful this season is it’s not without its challenges. We all know springtime brings dandelions to our yards. While they are typically viewed as a nuisance, they can also be beautiful with their bright yellow blooms and the joy they bring to children blowing the fluffy seeds from their stems. But did you know they are edible? They are best used when they are young, and tender. Their bitter quality strengthens as they age and grow larger. If you don’t chemically treat your lawn then you can of course forage them from your yard. Another springtime weed that is quite invasive here in the Midwest and really should be pulled if you see it growing is Garlic Mustard. Garlic Mustard is also edible and quite tasty. The leaves have a slight bitter garlic flavor and the roots are similar in flavor to horseradish. Either one would be equally good for this recipe. However, if eating noxious weeds from the backyard isn’t your thing, you can purchase bitter greens like dandelions, arugula, radicchio or frisee from a specialty grocery store like Whole Foods or Trader Joes. I enjoy making this salad in the spring and while a little different is quite delicious. The warm bacon vinaigrette balances the bitterness of the greens and the goat cheese gives a pungent kick.  Top it with an over easy egg and you have a full meal. Try it and let me know what you think.

XO,

Molly

Bitter Green Salad with Warm Bacon Vinaigrette

Ingredients

 4 slices smoked bacon cut into 1/8” strips

 1/2 C finely minced shallots

 1/3 C sherry vinegar

 2 Tbs whole grain mustard

 1/2 C extra virgin olive oil

 1 Tbs finely minced fresh tarragon

 Kosher salt & fresh cracked black pepper

 6 C dandelion greens or other bitter greens such as chicory, endive, or radicchio

 1/2 C crumbled goat cheese

Directions

Place the bacon in a small skillet over medium heat and cook, stirring often so it  doesn't burn, until the fat begins to render. Add the shallots and cook until soft, about 3 minutes. Remove the pan from the heat and whisk in the sherry vinegar and mustard, followed by the olive oil and tarragon. Season as needed with salt and pepper. Pour the vinaigrette over the greens in a bowl and toss. Add the goat cheese and toss again. Serve immediately.