Dandelion Salad with Warm Hazelnut Vinaigrette

1. 1

   Discard tough stems from greens.

2. 2

   Cut top 5 inches from greens and reserve.

3. 3

   Cut remaining greens into 3/4-inch slices.

4. 4

   Transfer all greens to a large serving bowl.

5. 5

   Coarsely chop nuts and finely chop garlic.

6. 6

   In a small heavy skillet cook garlic and nuts in grapeseed oil over moderate heat, stirring, until garlic is golden.

7. 7

   Stir in vinegar, hazelnut oil, and thyme.

8. 8

   Season with salt and pepper, to taste.

9. 9

   Pour hot vinaigrette over greens and toss to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.