Dandelion Salad with Warm Hazelnut Vinaigrette

Serves 4

INGREDIENTS

• 2 large bunches dandelion greens
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ¼ cup hazelnuts, coarsely chopped
• 1 tablespoon balsamic vinegar
• Sea salt and pepper to taste

METHOD

1. Wash greens, remove stems and chop into ¾-inch pieces.
2. Place greens in a large mixing bowl.
3. Heat oil in a sauté pan on medium.
4. Add garlic and nuts, stirring constantly for 2 minutes.
5. Stir in vinegar, salt and pepper.
6. Pour the hot vinaigrette over the greens and toss well.