3 strips bacon1 large or 2 small leeks, white parts only 4 cups chopped dandelion greens (or other bitter salad greens like frisee and escarole) 1 cup chopped  parsley approximately 3 tablespoons blue cheese

juice from 1/2 fresh lemon 1/4 cup best olive oil 1/2 teaspoon dijon mustard 1 scallion, white parts only (or substitute in 1 green garlic!) pinch of sea salt

Cook the bacon in a hot skillet until crisp on both sides. Remove to a towel to drain and cool. Leave the hot bacon fat in the pan over medium heat.  Toss the leeks into the hot bacon fat. Allow to cook for a minute or two, until nicely browned on all sides. Remove and allow to cool, then crumble into a small bowl and set aside.  Coarsely chop the scallion and mix in a medium bowl with the greens, parsley, and crumbled bacon. Set aside while you make the dressing.  Mix all dressing ingredients in a small bowl and then pour over the salad. Crumble the blue cheese over the salad and serve.

adapted recipe from http://www.healthygreenkitchen.com