4 slices bacon
1 tbsp (15 mL) extra-virgin olive oil
2 cups (500 mL) oyster mushrooms, sliced
1 shallot, thinly sliced
2 tbsp (25 mL) red wine vinegar
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) pepper
8 cups (2 L) dandelion greens, cut into 2-inch (5 cm) lengths
4 fried eggs

In skillet, cook bacon over medium-high heat until crisp, about 6 minutes; drain on paper towel–lined plate, reserving 2 tbsp (25 mL) of the fat. Chop into bite-size pieces.

In same skillet, heat reserved bacon fat and oil over medium heat; cook mushrooms and shallot, stirring occasionally, until tender and golden, about 6 minutes. Remove from heat; let stand for 1 minute. Whisk in vinegar, mustard and pepper. Pour over greens in bowl. Add bacon; toss to coat.

Divide salad among plates; top each with fried egg.