Dandelion Salad with Warm Hazelnut Vinaigrette


Dandelion Salad with Warm Hazelnut Vinaigrette


  • 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.

Posted on

November 9, 2014

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