Dandelion Salad with Warm Bacon Dressing
['1 lb tender dandelion greens, tough stems removed', '5 bacon slices', '1 1/2 tablespoons finely chopped shallot', '1 1/2 tablespoons cider vinegar', '1/4 teaspoon salt', '1/8 teaspoon black pepper']
Cut greens into 1 1/2-inch lengths and transfer to a large bowl.
Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.
Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.
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