Ingredients

• 1 tablespoon olive oil
• 2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
• 2 chopped shallots
• Salt and pepper
• 4 cups fresh corn kernels
• 3 tablespoons Sherry vinegar or red wine vinegar
• 1 tablespoon olive oil
• 1 bunch dandelion greens or arugula (about 8 cups)
• 2 chopped Medjool dates
• Shaved Parmesan
• Pinch of chopped fresh chives

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium. Cook 2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon, stirring occasionally, until browned and crisp, about 4 minutes. Add 2 chopped shallots, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes. Add 4 cups fresh corn kernels and cook 2 minutes. Let cool slightly, then stir in 3 tablespoons Sherry vinegar or red wine vinegar and 1 tablespoon olive oil.
2. Toss 1 bunch dandelion greens or arugula (about 8 cups) and warm dressing in a large bowl. Season with salt and pepper. Serve topped with 2 chopped Medjool dates, shaved Parmesan, and a pinch of chopped fresh chives.