Difficulty: Easy
Trim the bitter bases from the dandelion leaves, wash them thoroughly, and pat dry. Crack the walnuts open and extract the kernels. Peel the garlic clove and crush it using a garlic press.
In a bowl, emulsify 3 tablespoons of sunflower oil with the cider vinegar, Meaux mustard, and half of the crushed garlic. Season to taste with salt and freshly ground pepper.
Cut the smoked belly bacon into thin sticks. Heat the remaining 1 tablespoon of sunflower oil in a pan until very hot, then brown the bacon sticks for a few minutes.
Divide the dandelion leaves and walnut kernels among plates. Top with the warm bacon sticks and drizzle with the vinaigrette. Serve immediately.
