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Dandelion Greens with Walnuts and Goat Cheese

Dandelion Greens with Walnuts and Goat Cheese
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.