Beltane Dandelion Green Salad for 4

Instructions:

1. Rinse foraged dandelion greens in cold water multiple times to remove grit. Note: Wild greens often hide sand in the stems. Use a salad spinner or pat them dry with a towel.
2. Boil baby potatoes in salted water until tender but still holding their shape (usually about 10-12 minutes).
3. Fry the thick cut bacon in a pan over medium heat until crisp and sizzling, then set on a paper towel to drain.
4. Combine olive oil, balsamic vinegar, honey, and minced garlic in a jar; shake vigorously until the mixture looks creamy and combined.
5. In a large mixing bowl, combine dandelion greens, baby spinach, sliced red onion, halved cherry tomatoes, and sliced radishes.
6. Pour the dressing over the greens and toss gently with tongs until every leaf has a light glisten.
7. Scatter the quartered hard boiled eggs over the top.
8. Add the chopped bacon and cubed potatoes.
9. Finish with a sprinkle of sea salt and cracked black pepper.