Dandelion & Bacon Salad
8 oz. Young Dandelion leaves
4 oz. Sliced cooked bacon
1 slice of white bread cubed
4 tablespoons olive oil
1 tablespoon FHF Lavender Champagne Vinegar
1 clove of garlic crushed
salt and pepper to taste

Wash and dry the leaves and tear them into a salad bowl. Make a vinaigrette using the olive oil and vinegar, and season to taste. Fry the bacon, then dice and add the bread crumbs and crushed garlic. Pour the contents of the pan over the Dandelion leaves and add the oil and vinaigrette, toss and serve at once.

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