Dandelion Salad with Warm Hazelnut Vinaigrette

Prep Time

10 minutes


Prep Notes


Cooking Time

5 minutes



4 people



  • 2 large bunches dandelion greens 
  • 2 tablespoons olive oil 
  • 3 cloves garlic, minced 
  • 1/4 cup hazelnuts, coarsely chopped 
  • 1 tablespoon balsamic vinegar 
  • Sea salt and pepper to taste 



  1. Wash greens, remove stems and chop into 3/4-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.