Cultivated dandelion greens are a bit milder than their wild cousins, but they still have some bite--easily tamed with bacon and cheese in this salad.
To prepare dressing: Combine goat cheese, vinegar and maple syrup in a blender or food processor and blend until combined. Add 1/4 cup oil and tomatoes and blend until smooth. Season with salt and pepper. Stir in tarragon.
To prepare salad: Bring a large saucepan of water to a boil. Add pasta and cook according to package directions. Drain, rinse with cold water and set aside.
Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Drain on a paper towel. Crumble when cool. Wipe out the pan. Add 1 tablespoon oil and onion and cook, stirring, over medium heat until soft, about 5 minutes. Let cool.
When the bacon and onion are cool, toss them in a large bowl with dandelion greens (or arugula), spinach, Parmesan and 1/2 cup dressing. Drizzle more dressing over each serving, if desired. (Cover and refrigerate the remaining 1/2 cup dressing for up to 3 days.)
Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 3 days.
3 starch, 1 vegetable, 1/2 fruit, 3 fat