Dandelion, Bacon and Egg Salad

• 4 slices good-quality bacon, cut crosswise into thin strips
• 1 shallot, minced
• 1 tablespoon apple cider vinegar
• Salt and freshly ground black pepper
• 4 large eggs
• 1 bunch dandelion greens or frisee
• Chives, snipped, optional

1. In a medium skillet over low heat, cook bacon until brown and barely crisp, 12 to 15 minutes.
2. Using a slotted spoon, transfer bacon to a paper towel, reserving fat.
3. Combine the shallot, vinegar, and 3 tablespoons of fat in bowl.
4. Mix well, and season with salt and pepper to taste.
5. Return skillet to stove over low heat.
6. Break eggs into skillet and fry sunny side up or over easy, until whites are set but yolks are still runny.
7. Toss greens with dressing and arrange on four plates.
8. Sprinkle bacon evenly over greens.
9. Add one egg to each plate and, if desired, sprinkle with chives.
10. Serve immediately.

bacon, shallot, apple cider vinegar, salt, eggs, dandelion, chives

Taken from cooking.nytimes.com/recipes/9237 (may not work)