Dandelion Salad with Warm Hazelnut Vinaigrette


Prep time: 10 minutes

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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