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Dandelion Salad with Warm Hazelnut Vinaigrette


Prep time:                   10 minutes

Prep notes: 

Cooking time:         5 minutes

Yields:                             4 people


2 large bunches dandelion greens
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup hazelnuts, coarsely chopped
1 tablespoon balsamic vinegar
Sea salt and pepper to taste


Wash greens, remove stems and chop into 3/4-inch pieces. Place greens in a large mixing bowl. Heat oil in a sauté pan on medium. Add garlic and nuts, stirring constantly for 2 minutes. Stir in vinegar, salt and pepper. Pour the hot vinaigrette over the greens and toss well.
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