Dandelion Cracklings

Directions

1. 1
   Remove the stems from the dandelion greens and wash the leaves, drain, and pat dry thoroughly.
2. 2
   Put the greens in a large bowl and set aside.
3. 3
   In a small saucepan set over medium heat, fry the bacon until crisp.
4. 4
   Transfer the bacon to a paper towel to drain, reserving 3 tablespoons of the rendered fat in the pan.
5. 5
   Crumble the bacon and set aside.
6. 6
   Make a dressing by whisking the red wine vinegar, cane syrup, and mustard into the warm bacon drippings and season with salt and pepper.
7. 7
   Add the mushrooms and onion to the greens.
8. 8
   Add the dressing and bacon and toss to combine.
9. 9
   Divide the salad among 4 plates or bowls and evenly divide the egg among them.
10. 10
    Sprinkle the top of each salad with cracklings.
11. 11
    Use very young crowns of dandelions; they become more bitter with age (like me).
12. 12
    For an alternative version with a touch of sweetness, omit the egg and add 1 diced Granny Smith apple and 2 tablespoons chopped dried cranberries or pomegranate seeds.