1 lb. bacon
3/4 c. brown sugar
3 eggs
3/4 c. vinegar
Chickory
3 onions

Cook bacon, remove from pan, put on paper toweling, saving the bacon drippings. Mix remaining ingredients (brown sugar, eggs and vinegar), add very slowly to warmed bacon drippings, stirring rapidly. Simmer to thicken. Cook for about 5 minutes, stirring constantly.

Wash and cut chickory (can substitute endive or spinach), add 3 sliced onions (I use the red Bermuda onions) and bacon broken in pieces. Just before serving, pour WARMED dressing over salad.