Dandelion Salad with Warm Hazelnut Vinaigrette

Prep Time

10 minutes

Prep Notes

Cooking Time

5 minutes

Yields

4 people

Ingredients

• 2 large bunches dandelion greens

• 2 tablespoons high quality olive oil

• 3 cloves garlic, minced

• 1/4 cup or more hazelnuts, coarsely chopped

• 1 tablespoon balsamic vinegar (I prefer apple cider vinegar, your choice)

• Sea salt and pepper to taste

Directions

1. Wash greens, remove stems and chop into 3/4-inch pieces.

2. Place greens in a large mixing bowl.

3. Gently heat oil in a sauté pan on medium (never over heat olive oil—treat it delicately : ).

4. Add garlic and nuts, stirring constantly for 2 minutes.

5. Stir in vinegar, salt and pepper.

6. Pour the gently warmed vinaigrette over the greens and toss well.