1 pound slab bacon, cut into ½-inch lardons (about 2 cups)
½ cup red wine vinegar
2½ tablespoons whole dried autumn olive berries, plus ½ teaspoon crushed (or 2 to 3 tablespoons dried cranberries, chopped)
Freshly cracked black pepper
2 bunches (about 1½ pounds) chicory or other bitter greens, such as dandelion or radicchio
1. In a large skillet over medium heat, cook bacon until it starts to crisp, about 5 minutes, and transfer to a paper-towel-lined plate; reserve. Pour ½ cup rendered bacon fat into a medium bowl. Whisk in vinegar and whole and crushed autumn olive berries (or cranberries). Season with pepper to taste; allow flavors to marry for at least 20 minutes before serving. (If vinaigrette solidifies, warm it gently in a pan before dressing the greens.)
2. Preheat a grill to high heat. Grill chicory and scallions in a single layer without turning until charred on one side and just wilted, 5 to 7 minutes. Transfer greens to a platter and toss with vinaigrette; season to taste with salt. Garnish with reserved bacon.