A simple salad with pancetta, herbs and dandelion greens.
Heat olive oil in a large sauté pan over medium-high heat. Chop pancetta (into strips) and cook until crisp. Remove onto a paper towel, and drain all but 2 tbsp of fat from pan. Add shallots and sauté 2 minutes. Add dandelion greens and thyme, toss to coat. Add apple cider and currants, toss until greens are wilted and tender, about 5 minutes (leave pan uncovered). Garnish with zest. Season to taste and serve.
Dandelion can be prepared ahead and re-heated over low heat.