Foraged Spring Salad with Warm Bacon Dressing

From the garden

• 8 cups young dandelion greens, chickweed, or other tender foraged greens, washed well and dried
• 3 green onions, thinly sliced

From the pantry

• 6 slices thick-cut bacon, cut crosswise into strips
• 4 eggs, hard-boiled and quartered
• 3 tbsp apple cider vinegar
• 2 tsp sugar
• 1 tsp Dijon mustard
• crusty bread, for serving (optional)
• salt — to taste
• black pepper

1. Wash the greens in two or three changes of cold water — foraged greens hide grit — then dry them thoroughly and pile them in a large heatproof bowl with the green onions.
2. Cook the bacon strips in a skillet over medium heat, stirring now and then, 8–10 minutes until browned and crisp. Scoop the bacon onto the greens, leaving about 3 tablespoons of drippings in the pan.
3. Off the heat, whisk the vinegar, sugar, and mustard into the warm drippings until the sugar dissolves. Return to low heat just until the dressing steams and looks slightly emulsified — don't boil it.
4. Immediately pour the hot dressing over the greens and toss with tongs for 30 seconds; the leaves should barely wilt and gloss over, not collapse. Season with salt and plenty of black pepper.
5. Top with the quartered hard-boiled eggs and serve right away, with crusty bread alongside. The salad doesn't wait — dress it at the table if you can.