Wilted Dandelion Salad with Pine Nuts and Crispy Garlic

1. 1

   Place pine nuts, garlic slices, and olive oil in small skillet, and cook over low heat 20 minutes, or until pine nuts and garlic are golden brown.

2. 2

   Meanwhile, stand 1 orange upright, and remove peel and pith with knife, following curve of fruit from top to bottom.

3. 3

   Cut sections along membranes as if slicing out a wedge, and release wedges one by one.

4. 4

   Repeat with remaining orange, and set aside.

5. 5

   Place dandelion greens in large bowl.

6. 6

   Pour hot oil with garlic and pine nuts over dandelion greens, and toss with tongs until leaves are wilted.

7. 7

   Add balsamic vinegar, and toss to coat.

8. 8

   Divide among serving plates, and top with orange segments.

* Per serving · 4 servings · Values may vary.

No additional tips available.