Wash greens, dry, add to a large serving bowl and set aside.

Let a 12-inch skillet over medium-high heat and add the bacon.

Cook until the bacon is crispy, remove the bacon onto a paper towel-lined plate, and move the skillet off the heat.

Chop up the bacon and sprinkle onto the prepared greens.

Add heavy cream and butter to the skillet with the bacon grease and set over low heat.

While the butter and cream slowly warm in the skillet prepare the rest of the dressing.

In a small bowl whisk together eggs, apple cider vinegar, granulated sugar, kosher salt, black pepper, and sweet paprika until smooth.

Make sure the pan with the bacon grease, butter, and cream is set on low heat. The mixture should not be boiling or even bubbling.

Very slowly drizzle the egg mixture into the pan with the butter and cream while whisking non-stop. If you do this too fast the eggs will scramble.

Add all the mixture and continue whisking for a few minutes until the dressing starts to thicken.

Once creamy, take the dressing off the heat and pour over the greens.

Toss the greens with the hot dressing and bacon.

The greens will soften but not fully cook.