In a large skillet, cook bacon until crisp. Remove from skillet, cool, chop and set aside.
In a large bowl, whisk lemon zest, soy sauce, sugar, garlic, lime juice, shallot and jalapeno. Slowly drizzle in oil, whisking until it reaches consistency of a dressing.
Toss greens and sliced onions with dressing in the bowl, until greens are fully coated. Season with salt and pepper.
Heat the large skillet over high heat. Gently toss and wilt the greens. Once wilted, add chopped bacon, heat through and serve.
Sprinkle with chopped fresh mint for garnish.
Photo by Maryam Nikkhah, vcfoto.com