• 10 slices smoked lean bacon
• 2 teaspoons brown sugar
• 1/2 cup red wine vinegar
• 1/2 teaspoon prepared horseradish
• 1/4 teaspoon black pepper
• 10 green onions, chopped
• 1 egg yolk, boiled and grated
• salt and pepper, to taste (optional)

In a skillet, sauté bacon until crisp; crumble into pan. Drain, reserving a tablespoon of bacon drippings. Add sugar, vinegar, horseradish and pepper.  Chop green onions (use the green tops as well as the white portions). Sauté for 1 minute.  Pour immediately over baby lettuce or potatoes. Sprinkle boiled, grated egg over the salad as a garnish.  Note: Be sure lettuce or potatoes are dry so they are better able to absorb the dressing.  Season, if desired, with salt and pepper. Serve hot.

From cooks.com.