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1
Preheat the oven to 375F.
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2
Spread the pecans on a baking sheet and toast about 10 minutes, stirring once or twice, until they smell nutty.
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3
Toss with 1 teaspoon olive oil and a pinch of salt.
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4
While the pecans are toasting, cut the squash in half lengthwise and remove the seeds.
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5
Place the squash, cut side down, on a cutting board, and use a sharp knife to remove the peel.
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6
Slice the squash lengthwise into 3/4-inch-thick wedges.
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7
When the pecans are done, turn the oven up to 425F.
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8
Toss the squash wedges with 1/4 cup olive oil, 2 teaspoons salt, some pepper, and the thyme.
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9
Place the squash flat on a baking sheet, and roast in the oven about 30 minutes, until tender when pierced.
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10
Meanwhile cut the bacon into 3/8-inch-thick slices and stack them in two piles, then cut the bacon crosswise into 3/8-inch even-sided rectangular shapes or lardons.
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11
In a small bowl, whisk together the sherry vinegar, 2 tablespoons olive oil, and 1/4 teaspoon salt.
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12
Place the dandelion greens in a large salad bowl.
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13
Heat a large saute pan over high heat for 1 minute.
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14
Add the bacon, and cook, stirring occasionally, about 5 minutes, until the bacon just begins to brown but is still tender and chewy.
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15
Lower the heat to medium, add the shallots, and toss to combine.
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16
Remove the pan from the heat, and swirl in the vinaigrette to warm it.
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17
Add the warm squash and the contents of the pan to the dandelion greens.
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18
Season with 1/4 teaspoon salt and a pinch of pepper, and toss gently to dress the salad.
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19
Taste for seasoning.
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20
Arrange half the salad on a large platter.
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21
Use a vegetable peeler to shave some Roncal over the salad, and sprinkle half the nuts over that.
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22
Top with the remaining salad, more shavings of cheese, and the rest of the nuts.
