2 large bunches dandelion greens
2 tablespoons high quality olive oil
3 cloves garlic, minced
1/4 cup or more hazelnuts, coarsely chopped
1 tablespoon balsamic vinegar (I prefer apple cider vinegar, your choice)
Sea salt and pepper to taste
Wash greens, remove stems and chop into 3/4-inch pieces.
Place greens in a large mixing bowl.
Gently heat oil in a sauté pan on medium (never over heat olive oil—treat it delicately : ).
Add garlic and nuts, stirring constantly for 2 minutes.
Stir in vinegar, salt and pepper.
Pour the gently warmed vinaigrette over the greens and toss well.