1 lb tender dandelion greens, tough stems removed
5 bacon slices
1 1/2 T. finely chopped shallot
1 1/2 T. cider vinegar
1/4 tsp. salt
1/8 tsp. black pepper

Cut greens into 1 1/2-inch lengths and transfer to a large bowl. Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon. Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 T. hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.