Southern Greens with Hot Bacon Vinaigrette

• 8 slices bacon
• 14 cup shallot, chopped
• 2 cloves garlic, finely chopped
• 14 cup white wine vinegar or 14 cup champagne vinegar
• 12 teaspoon fresh ground pepper
• 1 lb greens (such as dandelions, collard, or spinach, about 10 cups)
• 12 cup pecan halves, toasted

1. Cook bacon in large skillet over med-high heat 10 minutes or until crisp.
2. Place on paper towls to drain, them about`/4 cup drippings in the skillet.
3. Coarsely crumble bacon.
4. Add shallots and garlic to skillet.
5. Cook and stir over medium heat 2 minutes or until shallots are just softened.
6. Stir in vinegar and pepper Tost pecan halves, spread on baking sheet and bake at 375F for 7-10 minutes or until light gold.
7. Remove stems from greens and discard, then coarsely chop.
8. Place in large bowl.
9. Just before serving, toss with enough of the hot vinaigrette to lightly coat greens, tossing quickly to mix and barely wilt the greens.
10. Divide among 8 serving plates and sprinkle with crumbled bacon and top with pecans.

bacon, shallot, garlic, white wine vinegar, ground pepper, dandelions, pecan halves

Taken from www.food.com/recipe/southern-greens-with-hot-bacon-vinaigrette-84026 (may not work)