Wash the greens and spin them dry.
Fry the bacon in a sauté pan or wok until crisp, about 5 minutes.
Deglaze the pan with the vinegar and boil to reduce to about 2 teaspoons.
Add enough oil to make a dressing.
Toss the greens in the pan for a few seconds just to coat– don’t let them wilt.
Divide among four plates and season with fleur de sel and freshly ground pepper.
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