- 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.