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Dandelion Greens with Walnuts and Goat Cheese

Dandelion Greens with Walnuts and Goat Cheese

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6 Serves 6.
While you’re undoubtedly familiar with dandelion greens on lawns, you’re probably less acquainted with them on the dinner table. They boast a pleasantly bitter flavor that perks up salads. The name comes from the French dent de lion, meaning “lion’s tooth,” a reference to the leaves’ saw-toothed edges. Dandelion greens are most tender in the spring, before the plant begins to flower.


  • 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


Preheat an oven to 400ºF.

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.
Serves 6.
Williams-Sonoma Kitchen.