I like recipe names to be descriptive.

I’m also not fond of florid, 400-word descriptions of what a recipe tastes like. I’ll figure that out after I taste it. I just want to get to the good stuff!

But I will say that this bitter | salty | sweet freakshow of a salad is not only tantalizingly intriguing, but worthy of the “full meal” label. In fact, I just ate this for dinner. It’s my second favorite salad after the Vietnamese style arugula mint orange sardine one I posted a couple of days back, but only because it takes longer to prepare. Taste wise, they’re so different and both so freakin awesome.

Ingredients
1:2 ratio of dandelion greens to arugula. I like to eat enormous portions, so I fill a family-size salad bowl. If you like it more bitter, up the dandelion.
1 wedge of honeydew, large diced
2 oz. prosciutto, sliced thin strips
1 oz. aged provolone, not the mild stuff
2 strips bacon (I prefer uncured organic stuff)
1/4 ripe banana
1 Tbsp good strong Dijon mustard
1 tsp virgin coconut oil
1.5 Tbsp or so of white wine vinegar (or whatever kind of vinegar you prefer)
1 Tbsp minced shallot
1 Tbsp bacon fat, reserved from pan
1 Tbsp unsweetened coconut flakes
Salt and fresh ground black pepper to taste

Preparation

1. Put bacon on to cook until crisp in small frying pan (start it on the cold pan and let heat slowly).
2. While bacon’s going, place greens, melon, cheese and prosciutto in large salad bowl.
3. In a small bowl, smash ripe banana well with the back of a fork, then add mustard, shallot, vinegar and coconut flakes. Mix well.
4. When bacon is cooked, pat dry with paper towel, chop, and sprinkle on salad.
5. Add 1 Tbsp bacon fat from pan to bowl with other dressing ingredients, along with the coconut oil.
6. Microwave dressing until just warm. Pour on salad and toss. Add salt and fresh pepper to taste. Eat.

Nutrition
~530 cal, 37g fat, 33g carbs, 22g protein (none of this really matters for getting ripped as long as daily protein intake is adequate)