Dandelion Salad with Warm Hazelnut Vinaigrette

Dandelion Salad with Warm Hazelnut Vinaigrette
Ingredients
  • 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
Directions

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.

Skills

Posted on

November 9, 2014

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