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In a large skillet over medium heat, fry bacon until crisp, about 5 minutes. Transfer to a bowl.
Pour rendered bacon fat into a measuring cup. Pour off all but 1/4 cup, or add olive oil to reach 1/4 cup. Return fat to skillet over medium-high heat until shimmering.
Add onion, sugar, and vinegar. Cook until onion is softened, about 3 minutes. Remove from heat and season to taste with salt and pepper (I like 1/4 teaspoon salt and a pinch of pepper).
To serve, either toss the vinaigrette with greens and sprinkle with bacon, or stir the bacon into the dressing and toss with the salad. Both ways are tasty!