Dandelion Greens with Walnuts and Goat Cheese
- 1/2 cup walnut halves
- Salt and freshly ground pepper, to taste
- 2 Tbs. red wine vinegar
- 3 Tbs. extra-virgin olive oil
- 1 tsp. nut oil, such as walnut or hazelnut
- 8 oz. dandelion greens
- 4 oz. goat cheese (chèvre), crumbled
Spread the walnuts on a baking sheet, season with salt and pepper, and toast until lightly golden and fragrant, 8 to 10 minutes. Let the nuts cool to room temperature, chop coarsely and set aside.
In a small bowl, whisk together the vinegar, olive oil and nut oil until smooth and blended, and season with salt and pepper.
In a large salad bowl, combine the dandelion greens, walnuts, vinaigrette, salt and pepper and toss to mix. Top with the goat cheese and serve immediately.