Dandelion Salad with Bacon and Mushrooms

• 1 pound young dandelion greens or chicory, torn into bite-size pieces
• 5 ounces sliced bacon, cut crosswise into 1/3-inch strips
• 1/2 pound mushrooms, thickly sliced
• Salt and freshly ground pepper
• 3 tablespoons aged sherry vinegar
• 1/4 cup heavy cream

1. Put the dandelion greens in a heatproof bowl.
2. In a large skillet, cook the bacon over moderate heat until crisp.
3. Transfer the bacon to a plate.
4. Add the mushrooms to the skillet and season with salt and pepper.
5. Cook over moderately high heat until golden brown, about 7 minutes.
6. Add the mushrooms to the bacon.
7. Add the vinegar to the skillet and bring to a boil.
8. Add the cream and boil for 1 minute.
9. Pour the boiling vinaigrette over the dandelions greens.
10. Add the mushrooms and bacon and season with salt and pepper.
11. Toss well and serve immediately.

dandelion, bacon, mushrooms, salt, aged sherry vinegar, heavy cream

Taken from www.foodandwine.com/recipes/dandelion-salad-bacon-and-mushrooms (may not work)