Salad:
1 each       Head of Dandelion Greens, washed and trimmed
½ each      Butter Lettuce, washed and trimmed
1 tsp          Granulated Honey
1 oz.          English Cucumber, small diced
1 oz.          Feta cheese, crumbled
4 pieces     Lamb Bacon, chopped
1 pinch      Kosher Salt
2 oz.         Honey Vinaigrette

Honey Vinaigrette:

1 cup         Grapeseed Oil
½ cup        Sherry Vinegar
½ cup       Wildflower Honey
2 Tbsp       Dijon Mustard
½ tsp        Horseradish
To Taste   Kosher Salt and Pepper

In a blender, combine: vinegar, honey, mustard and horseradish.  While mixer is running, slowly pour in oil until emulsified.  Season with salt and pepper.

Lamb Bacon:

2 each       Lamb Belly
1 lb.          Kosher Salt
1 lb.          Dark Brown Sugar
½ cup        Pink Peppercorns
1 bunch     Fresh Thyme

Combine last 4 ingredients.  In a dish large enough to hold both bellies, pack lamb w/cure mix and refrigerate for 3 weeks.  After last curing day, wash off cure mix and air dry on sheet pans overnight.  Smoke bellies for 10 minutes (mixture of mesquite and fresh rosemary).  Chill bellies and slice into bacon strips.  Place on sheet pan and bake at 350 degrees until crispy.