1 tbsp extra-virgin olive oil
7-8 ounces guanciale (available at Alle-Pia Fine Cured Meats)
4 cloves garlic, thinly sliced
1 lbs dandelion greens
1/2 tsp salt
1 tsp balsamic vinegar
1 1/2 tbsp maple syrup
Edible flowers and microgreens, for garnish
Finger limes, for garnish
Directions
1.
In large sauté pan, heat olive oil on medium heat. Chop guanciale into bite-sized pieces and add to the skillet, stirring occasionally until fat has rendered. Set aside plate lined with paper towel and when meat is crispy and brown, rest on paper towel to soak up fat.
2.
Add to used skillet another splash of olive oil and fry garlic chips in it for 1 minute until brown. Add dandelion greens and remove from heat, stirring until wilted. Season with salt and pepper and stir in white balsamic vinegar and maple syrup. (The maple syrup will cut the bitterness of the greens.)
3. Finish with garnish of edible flowers, microgreens and finger limes for a bright citrus punch