Dandelion Salad with Warm Hazelnut Vinaigrette

Prep Time

10 minutes

Cooking Time

5 minutes


4 people


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


1.    Wash greens, remove stems and chop into 3/4-inch pieces.

2.    Place greens in a large mixing bowl.

3.    Heat oil in a sauté pan on medium.

4.    Add garlic and nuts, stirring constantly for 2 minutes.

5.    Stir in vinegar, salt and pepper.

6.    Pour the hot vinaigrette over the greens and toss well.