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  • 250 g frisee or young dandelion greens

  • 4 Slices Bacon

  • 3 tablespoons red wine vinegar or balsamic vinegar

  • 1.5 tablespoons Olive Oil

  • Salt & Pepper


  • 1.

    Wash the greens and spin them dry.

  • 2.

    Fry the bacon in a sauté pan or wok until crisp, about 5 minutes.

  • 3.

    Deglaze the pan with the vinegar and boil to reduce to about 2 teaspoons.

  • 4.

    Add enough oil to make a dressing.

  • 5.

    Toss the greens in the pan for a few seconds just to coat– don’t let them wilt.

  • 6.

    Divide among four plates and season with fleur de sel and freshly ground pepper.


*If you like, make goat cheese croûtes to serve alongside. Simply smear goat cheese on slices of baguette. Drizzle over olive oil. Grind on pepper. Pop them in a the oven at about 400°F/200°C until the bread has toasted and the cheese is very hot.

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