Southern Greens with Hot Bacon Vinaigrette

Ingredients

• 8 slices bacon
• 1/4 cup shallot, chopped
• 2 cloves garlic, finely chopped
• 1/4 cup white wine vinegar or champagne vinegar
• 1/2 teaspoon fresh ground pepper
• 1 lb greens (such as dandelions, collard, or spinach, about 10 cups)
• 1/2 cup pecan halves, toasted

Directions

1. 1

   Cook bacon in large skillet over med-high heat 10 minutes or until crisp.

2. 2

   Place on paper towls to drain, them about`/4 cup drippings in the skillet.

3. 3

   Coarsely crumble bacon.

4. 4

   Add shallots and garlic to skillet.

5. 5

   Cook and stir over medium heat 2 minutes or until shallots are just softened.

6. 6

   Stir in vinegar and pepper Tost pecan halves, spread on baking sheet and bake at 375F for 7-10 minutes or until light gold.

7. 7

   Remove stems from greens and discard, then coarsely chop.

8. 8

   Place in large bowl.

9. 9

   Just before serving, toss with enough of the hot vinaigrette to lightly coat greens, tossing quickly to mix and barely wilt the greens.

10. 10

    Divide among 8 serving plates and sprinkle with crumbled bacon and top with pecans.