Dandelion Salad with Warm Hazelnut Vinaigrette

Serves: 4
  • 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
  1. Wash greens, remove stems and chop into ¾-inch pieces.
  2. Place greens in a large mixing bowl.
  3. Heat oil in a sauté pan on medium.
  4. Add garlic and nuts, stirring constantly for 2 minutes.
  5. Stir in vinegar, salt, and pepper.
  6. Pour the hot vinaigrette over the greens and toss well.

Courtesy of Epicurious.com

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