Cook bacon in sauté pan over medium heat until crisp. Remove bacon to a paper-lined plate and set aside
Fry eggs in hot bacon fat. Remove to a paper-lined plate and set aside
Cook chopped onion in bacon fat until translucent. Stirring frequently.
Add radishes to pan and cook until just tender, about 3 minutes
Add Splenda, vinegar, water and stir. Cook for 3-4 minutes. Season with salt and pepper to taste.
Add half the bacon back to the pan and cook 1 more minute
Wash garden greens in icy cold water and place them inside a salad spinner to remove excess water. Add washed greens to a large bowl. Dress the salad with herbs, edible flowers, fried eggs, radishes and, remaining cooked bacon. Ladle hot bacon dressing over the salad and ENJOY!