1 bunch dandelion greens (or mustard/turnip greens or spinach)
3 strips of bacon, cooked (reserve 3 Tbs. of the bacon grease)
1/3 cup of white vinegar
2 Tbs. sugar
2 Tbs. honey
Pinch of salt
To a pan, add bacon drippings, vinegar, sugar, honey and salt and heat gently until sugar is melted and desired balance of sweet and sour is achieved. You can increase the amount of sugar or honey to balance the vinegar. Pour the dressing over your greens and toss to coat. Allow the warm dressing to wilt the greens for about a minute. Serve with crumbled bacon over the top if you like.
(from www.houndstoothgourmet.com by Ramona)