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.
Ingredients:
- 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
Directions:
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.
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.
Williams-Sonoma Kitchen.