If you are not familiar with Swiss Chard let me introduce you to a hardy leafy vegetable resembling spinach. It grows easier than spinach and is milder in taste. Believe me, folks, dandelion, as well as any other garden leaves, will be great with this dressing also. I must say my number one choice is the young dandelion leaf, followed by Swiss Chard. Please read the recipe over carefully before preparing.
Note: Wash and dry any leafy vegetables before using.
In a skillet, cook bacon over moderate heat, stirring until crisp. Remove skillet from heat and transfer bacon, with slotted spoon, to paper towels to drain. Let bacon fat stay in the skillet.
In a small bowl, whisk together the sugar, vinegar, a pinch of salt and 2 tablespoons water until the sugar is dissolved. Add 1/2 of mixture to the bacon fat, stirring, and heat the dressing, stirring, but do not let it boil.
In a large bowl toss the greens with the bacon and the remaining vinegar mixture. Pour the hot dressing over the salad and toss. Add salt and pepper to taste. May garnish with lemon wedges.
