Adapted from Gourmet magazine
Ingredients:
- 1 large bunch dandelion greens
- 1/4 cup nuts (I use blanched almond, pecans or hazelnuts)
- 3 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
Make It:
Trim tough stems from greens and discard. Cut top 5 inches from greens and put in a large serving bowl. Cut rest of the greens into 3/4 inch slices and put in the bowl.
Coarsely chop nuts and finely chop garlic. In a small, heavy skillet, cook the garlic and nuts in oil over medium-low heat, stirring, until garlic is golden. Stir in vinegar and salt and pepper to taste.
Pour hot vinaigrette over greens, toss, and enjoy!
