For the greens:
1 large bunch of Dandelion greens (leaves, stems and buds; remove roots)
For the dressing:
4 strips thick-cut bacon, cut into 1/4-in. dice; sautéed until crisp; crumbled
1 c. Spanish onion, cut into 1/4-in. dice
1/2 tsp. freshly ground black pepper
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
1/2 tsp. celery seed
1/2 c. cider vinegar
1/4 c. balsamic vinegar
1/4 c. brown sugar
1 Tbsp. prepared mustard
1/4 c. vegetable oil
For the garnish:
3 - 4 hard cooked eggs, cut lengthwise into quarters
3 - 4 slices medium red onion, 1/4-in. thick, separated into rings
Wash and dry the dandelion greens. Put greens in a large bowl.
Preheat a 2- or 3-qt. sauté pan. When the rim of the pan is hot to the touch, add the bacon and sauté until bacon is crisp. Remove bacon to paper towels to drain. Discard half of the rendered fat from the bacon.
With the remaining fat in the sauté pan, return to the heat. Add the Spanish onion and sauté until tender (3 - 5 minutes).
Add the dry ingredients (seasonings) to the pan and sauté an additional minute. Add the vinegars, mustard and brown sugar. Reduce heat, stir and simmer. Add the oil.
Crumble the bacon and sprinkle over greens. Pour the warm dressing over the greens and toss to coat.
Arrange the garnish of eggs and red onion rings on top of the salad and serve immediately.