Those pesky dandelions growing in your backyard are one of Nature's greatest gifts. Put them to good use by making this zesty Bacon Parmesan Dandelion Salad. You'll love it!
Shake the vinaigrette ingredients together in a jar or run them through a blender.
Cook the bacon slow and low to render out the grease. When done, chop the bacon and save the grease–you will need it!
Toss the dandelion greens with a bit of vinaigrette (you will have extra for later use) and a tablespoon or two of bacon grease.
Divide the greens between two plates and garnish with the avocado, bacon and parmesan cheese. Serve immediately.
Notes
The warm bacon grease will tenderize the dandelion greens, but don't use the full amount! Store the extra grease in the fridge for later use.
If you don't like the idea of having a jar of homemade vinaigrette in the fridge to use throughout the month, make a smaller batch of dressing by measuring the oil and vinegar with tablespoons. Remember: one part acid to three parts oil, mixed with a bit of mustard and sweetener (ie. honey, maple syrup, agave, etc.)