Spring Greens with Sherry Vinaigrette

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1/4 cup Sherry wine vinegar
2 teaspoons Dijon mustard
2 teaspoons brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons bacon drippings reserved from Bacon-Wrapped Baked Eggs with Polenta

8 cups assorted greens
1/2 cup thinly sliced green onions

Whisk vinegar, mustard, and brown sugar in small bowl. Whisk in olive oil and bacon drippings. Season dressing to taste with salt and pepper.

Mix greens and green onions in large bowl; toss with dressing.

Makes 8 servings.
 

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