1 large bunch dandelion greens, tough stems removed
6 to 8 slices pancetta, cooked until crisp and broken into bite-size pieces
1/4 cup pine nuts, toasted
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1 recipe Tarragon and Shallot Vinaigrette

In a large bowl, toss together the dandelion greens, pancetta, pine nuts, salt, and pepper. Drizzle with just enough Tarragon and Shallot Vinaigrette to lightly coat greens. Serve immediately.

Tarragon and Shallot Vinaigrette

1 cup extra-virgin olive oil
1/3 cup Champagne vinegar
2 tsp. chopped shallot
2 tsp. chopped fresh tarragon
1/2 tsp. kosher salt
1/4 tsp. ground black pepper

In a small bowl, combine the oil, vinegar, shallot, tarragon, salt, and pepper; whisk to combine. Refrigerate for 2 hours before serving.