Swiss chard, great northern beans, appewood bacon

A potato sounded good.

Scant vinegar and sugar to adjust. 

A small amount changes the whole pile dramatically. It does two things noticeably, first the simple adjustment completes a standard dressing, the bacon fat is already present, it needs only something a little acidic, anything acidic will do, and boom, dressing right there, I imagine lemon juice will work well, and secondly the slight balancing with sugar activates another basic taste sensation on the tongue and completes a faint but authentic and dramatic sweet/sour adjustment. 

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