Dandelion Salad with Bacon and Eggs
Remove crusts from the bread. Cut bread into 1 cm (approximately 1/2-inch) cubes and fry in a hot pan with melted butter until golden brown. Remove, drain on paper towels and sprinkle with salt.
Rinse the dandelion greens, trim and spin dry. Peel the eggs and cut into small cubes.
Cut the bacon into bite-sizde pieces, cook in a pan until crispy and drain on paper towels.
Stir oil with the vinegar. Season with salt, pepper and a pinch of sugar.
Arrange the dandelion greens in bowls, sprinkle with croutons, bacon and eggs, drizzle with the vinaigrette and serve.