Thursday, March 17, 2011

Dandelion green salad with walnuts




1-2 bunches dandelion greens (depending on how big they are)
1/4 cup walnuts
2 minced garlic cloves
1 tablespoon olive oil
1 tablespoon walnut oil (though I used olive oil again, and it was fine)
1 tablespoon sherry, white wine, or tarragon vinegar (I used tarragon)
salt and pepper

Tear the dandelion greens into large pieces and set aside. Toast walnuts over medium-high heat until they start to get toasty, then add the garlic and olive oil. Saute for about a minute. Remove from the heat and whisk the rest in. Pour over the greens and toss.

Optional: goat cheese.


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