Field Greens with Warm Bacon Vinaigrette

Adapted from Vincent and Mary Price’s  A Treasury of Great Recipes

• 1 lb field greens
• 6 green onions
• 1 T olive oil
• 1/2 clove garlic
• 3 slices bacon
• 1 egg
• 1 T sugar
• 1 T champagne vinegar
• 1 T red wine vinegar
• Salt & pepper, to taste

1. Wash and prepare field greens.
2. Mince 6 green onions.
3. Mix with field greens in a large bowl.
4. Mash garlic and cover with olive oil. Let stand for 30 minutes. Discard garlic and trickle olive oil over green and let stand.
5. Sauté bacon until crisp. Remove from pan and drain on absorbent paper. Reserve bacon fat.
6. Best together egg, sugar, two vinegars.
7. Pour slowly into warm bacon fat, stirring constantly, until mixture has thickened slightly. Season with salt & pepper to taste.
8. Pour over the field greens and toss well.
9. Sprinkle crumbled bacon and blue cheese over the salad. Serve immediately.