Yield: 4 servings
|6 \N||Slices bacon|
|¼ cup||Vegetable oil|
|1 \N||Small red onion, sliced|
|2 tablespoons||Cider vinegar|
|1 tablespoon||Dijon-style prepared mustard|
|¼ teaspoon||Ground black pepper|
|2 quarts||Torn mixed greens (such as dandelion, spinach, chicory, mache, watercress, beet or turnip tops)|
1. In large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels. Cool slightly and crumble; set aside.
2. Discard bacon drippings in skillet. Add oil and onion to same skillet; cook onion over medium heat until tender, stirring occasionally. For the salad dressing, stir in vinegar, honey, mustard, and pepper. Heat to boiling.
3. Place greens in serving bowl. Pour hot dressing over greens and toss thoroughly. Garnish with crumbled bacon and serve immediately.
Country Living/June/90 Scanned & fixed by DP & GG