Ingredients:

  • 8 ounces fresh dandelion greens, thoroughly washed and dried
  • 1/2 cup walnut halves
  • 1/4 cup shaved Parmesan cheese (optional)
  • 1/4 cup thinly sliced red onion
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt, or to taste
  • 1/8 teaspoon black pepper, freshly ground, or to taste

Instructions:

  1. Heat a dry skillet over medium heat. Add walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3-5 minutes. Remove from skillet and let cool slightly.
  2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified. Taste and adjust seasonings as needed.
  3. In a large bowl, combine the washed and dried dandelion greens, toasted walnuts, shaved Parmesan cheese (if using), and thinly sliced red onion.
  4. Pour the lemon vinaigrette over the salad and toss gently to coat.
  5. Serve the salad immediately for the best flavour and texture.