Dandelion Cracklings

• 4 ounces young dandelion greens
• 2 thick slices bacon, chopped
• 3 tablespoons red wine vinegar
• 1 teaspoon cane syrup
• 1/2 teaspoon whole-grain mustard
• Salt and freshly ground black pepper
• 4 large white mushrooms, sliced
• 2 tablespoons finely chopped red onion
• 2 hard-boiled eggs, chopped
• 1 cup pork cracklings

1. Remove the stems from the dandelion greens and wash the leaves, drain, and pat dry thoroughly.
2. Put the greens in a large bowl and set aside.
3. In a small saucepan set over medium heat, fry the bacon until crisp.
4. Transfer the bacon to a paper towel to drain, reserving 3 tablespoons of the rendered fat in the pan.
5. Crumble the bacon and set aside.
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. Add the mushrooms and onion to the greens.
8. Add the dressing and bacon and toss to combine.
9. Divide the salad among 4 plates or bowls and evenly divide the egg among them.
10. Sprinkle the top of each salad with cracklings.
11. Use very young crowns of dandelions; they become more bitter with age (like me).
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.

dandelion greens, bacon, red wine vinegar, cane syrup, wholegrain mustard, salt, white mushrooms, red onion, eggs, pork cracklings

Taken from www.epicurious.com/recipes/food/views/dandelion-cracklings-377985 (may not work)