Wilted Greens Salad

This is one of the recipes from Jubilee that I did not get around to in June, but now that I have an exploding amount of greens in the fridge, the time was right.  I used kale, Swiss chard with all the stems removed, and some Asian greens for this.  I was pretty skeptical that it was going to be "cooked" enough to eat the greens more or less raw but it was very good.  The warm dressing is flavorful and delicious.

• 2 pounds mixed tender greens (spinach, arugula, chard, baby kale, watercress)
• 4 radishes, thinly sliced
• ½ cup thinly sliced red onion
• 2 hard-boiled eggs, sliced
• 1 cup grape tomatoes, cut into halves
• 8 slices bacon
• ⅔ cup cider vinegar
• 1 tablespoon sugar
• 2 teaspoons salt
• ¼ teaspoon black pepper
• ⅓ cup crumbled blue cheese (optional)

1. In a large salad bowl, toss together the greens, radishes, onion, eggs and tomatoes.
2. In a large skillet, cook the bacon over medium heat until crisp, about 7 minutes. Leaving the rendered bacon fat in the skillet, remove the bacon to drain on paper towels and crumble when cool enough to handle.
3. Heat the bacon fat in the skillet over medium-high heat. Stir in the vinegar, sugar, salt and pepper. Swirl the pan over the heat for 1 to 2 minutes to concentrate the flavors and slightly thicken the dressing. Pour the hot dressing over the greens and toss quickly to coat. Sprinkle the greens with the crumbled bacon and blue cheese (if using).