Dandelion Salad with Warm Hazelnut Vinaigrette
large bunches dandelion greens
cloves garlic, minced
hazelnuts, coarsely chopped
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.