Time: 20 minutes of preparation / Cooking time: 10 minutes
For 4 people
200g smoked bacon from the farm
1 clove of garlic
4 eggs (1 per person)
2 tbsp. vinegar
fine salt, ground white pepper
Clean the dandelions, wash them thoroughly, drain them and dry them in a cloth or winger.
While the eggs are cooking, peel the shallots and the clove of garlic: chop them minutely. Put the dandelions in a salad bowl. Place the chopped shallots and garlic on the dandelions.
Cut the peasant smoked bacon into cubes. Fry the bacon (without adding oil). When this mixture is golden brown to your taste, add the vinegar. Remove the mixture from the heat as soon as it starts to simmer.
Season the dandelions with salt and pepper. Pour in the hot bacon-vinegar mixture. Mix everything together.
Cut each hard-boiled egg in 4, place them on the salad. Serve immediately.