|Dandelion greens||2 Quart, washed and dried|
|Bacon||1⁄2 Pound, diced and cooked crisp|
|Bacon fat||3 Tablespoon|
|Garlic||2 Clove (10 gm), peeled and chopped|
|Dry mustard||1 Tablespoon|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
Put greens in salad bowl and sprinkle bacon on top.
Into the bacon fat in fry pan, put the garlic, sugar, mustard, salt, pepper, and vinegar.
Bring to a boil.
Pour over salad.
Toss quickly and serve.