Dandelion Salad with Bacon and Mushrooms

Contributed by Eric Ripert

Put the dandelion greens in a heatproof bowl. In a large skillet, cook the bacon over moderate heat until crisp. Transfer the bacon to a plate. Add the mushrooms to the skillet and season with salt and pepper. Cook over moderately high heat until golden brown, about 7 minutes. Add the mushrooms to the bacon. Add the vinegar to the skillet and bring to a boil. Add the cream and boil for 1 minute. Pour the boiling vinaigrette over the dandelions greens. Add the mushrooms and bacon and season with salt and pepper. Toss well and serve immediately.