1/4 lb. dandelion greens (about 6 c.)
6 oz. bacon
2 tbsp. red wine vinegar
2 tsp. honey
2 tsp. dijon mustard

Pull stems from the dandelion leaves. Wash greens well and put in a bowl. Cut bacon into 1 inch pieces. Fry bacon until brown and drain on paper towels. Reserve 1/4 cup bacon fat. Combine vinegar, honey, and mustard. Add to pan and cook over low heat for 1 or 2 minutes, scraping up any brown bits stuck to the bottom of the pan. Add reserved fat and stir until hot. Pour over greens immediately; toss and serve.