Spinach Salad with Frizzled Bacon and Croûtons

This is an update on the old rustic French salad of young dandelion leaves wilted in the fat rendered from diced bacon and served with a dash of vinegar.

If you can lay hands on some new dandelion leaves (the smaller inner ones), they add a certain je ne sais quoi to the spinach, which must be young, green and crisped in cold water beforehand.