Cook bacon until crisp. Remove from heat.
Transfer bacon to paper towels to drain.
Let bacon fat stay in skillet.
In small bowl, whisk together the sugar, vinegar, a pinch of salt, and 2 tbsp of water until sugar is dissolved.
Add 1/2 mixture to the bacon fat, stirring and heat the dressing, stirring, but do not boil.
In a lg. bowl toss the greens and onions with the bacon and the remaining vinegar mixtures.
Pour the hot dressing over the salad and toss.
Add salt and pepper to taste.
Originally Submitted
10/10/2011
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