Ingredients
- 3 cups dandelion leaves, washed, dried and stored wrapped in a towel in the refrigerator for about 20 minutes until cool and crisp
- 1/2 cup fresh spinach
- 1/2 cup endive
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 2 garlic cloves, peeled and crushed
- Salt
- 2 hard boiled eggs
- 2 strips of bacon, diced and fried
Directions
Mix oil, vinegar, garlic, salt, and pepper for the dressing and pour over greens. Remove yoke from one egg and push through sieve on to salad. Toss. Garnish with bacon and the other egg, sliced.
