Wilted Dandelion Salad with Salt Pork

At the Auberge this is a spring salad made with young dandelion leaves picked by Mademoiselle Vivette in the fields in the Valley. I pick up mine from a basket on the stand of my favorite greengrocer. Incidentally, this is the traditional accompaniment, on Alpine farmhouse menus, to the Omelette à la Savoyarde so often served for Sunday lunch. (See menu with wines.)