Dandelion Salad with Warm Pecan Vinaigrette

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Dandelion Salad with Warm Pecan Vinaigrette

 

2 bunches dandelion greens, tough stems discarded

3 tbsps. extra virgin olive oil

3 cloves garlic, finely chopped

1/4 cup pecans, coarsely chopped

1 1/2 tbsps. balsamic vinegar

1 tsp. salt

1/4 tsp. pepper

 

Cut top 5 inches from greens and transfer to a large

heatproof serving bowl. Cut remaining greens into 3/4

inch slices and add to bowl.

Heat oil in a small heavy skillet over moderate heat.

Add garlic and nuts and cook, stirring, until garlic

is golden. Stir in vinegar, salt, and pepper. Pour hot

vinaigrette over greens and toss to combine.

 

" Tolerance of other opinions builds thy inner peace "

Source: Dalai Lama

 

 

 

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