Dandelion Salad

Wash the dandelion greens thoroughly and spin them dry so grit does not cling to the leaves.

Cook the bacon lardons slowly until crisp, then keep the warm rendered fat in the pan.

Whisk mustard, vinegar, minced shallot, pepper, olive oil, and a spoon of warm bacon fat into a sharp vinaigrette.

Toss the greens with the warm dressing, then finish with lardons, croutons, and halved soft-boiled eggs.