1 bunch young dandelions (13 oz/400g)
3oz (100g) pancetta
1 tbsp olive oil
1 tbsp finely diced shallots
2 tbsp sherry vinegar
2 tbsp white wine
freshly ground pepper
Wash and dry the dandelions well, then trim, removing any thick stems. Place in a large salad bowl. Cut the pancetta into small dice. Heat the olive oil in a frying pan, add the pancetta. Cook gently until it renders all of its fat and becomes crispy.
Remove the pancetta and drain on paper towel. Add the shallots to the fat and cook with transparent. Add the vinegar, stirring to incorporate any of the browned pieces from the bottom of the frying pan. Add the white wine and season with pepper (the pancetta provides enough salt).
Pour the hot dressing over the dandeloion leaves, toss and serve immediately.