-Cut 1 bunch dandelion greens into 1inch lengths and transfer to a large bowl.
-Cook 5 slices of 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 2 TBS of onions, 1½ TBS cider vinegar, ¼ tsp salt, and 1/8 tsp pepper in a small bowl.
-Then whisk in 3 tablespoons hot bacon fat.
-Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.