# What You Need:
→ Greens
01 - 4 cups mixed bitter greens, torn into bite-size pieces
02 - 1 small red onion, thinly sliced
→ Bacon Dressing
03 - 6 slices thick-cut bacon, diced
04 - 2 tablespoons red wine vinegar
05 - 1 tablespoon Dijon mustard
06 - 1 teaspoon honey
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/8 teaspoon salt
09 - 2 tablespoons extra-virgin olive oil
→ Garnish (optional)
10 - 2 hard-boiled eggs, peeled and quartered
11 - 1/4 cup toasted walnuts or pecans
# Directions:
01 - Rinse and dry the mixed bitter greens thoroughly. Place them into a large salad bowl along with the thinly sliced red onion.
02 - In a large skillet over medium heat, cook diced bacon until crisp, approximately 7 to 9 minutes. Transfer bacon to a paper towel-lined plate, reserving the rendered fat in the skillet.
03 - Reduce heat to low. Add red wine vinegar, Dijon mustard, honey, black pepper, and salt to the bacon fat. Whisk thoroughly, scraping any browned bits from the skillet base.
04 - Slowly whisk in extra-virgin olive oil until the dressing is emulsified and warmed through.
05 - Pour the warm dressing immediately over the greens and onions. Add crispy bacon pieces and toss gently to slightly wilt the greens and coat them evenly.
06 - Arrange the dressed salad on individual plates. Garnish with quartered hard-boiled eggs and toasted nuts as desired. Serve warm.
