- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, thinly sliced lengthwise
- 1/3 cup sliced almonds (1 ounce)
- 1/2 cup golden raisins
- 2 tablespoons Sherry vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound tender young dandelion greens, any tough stems discarded
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes. Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute. Remove from heat and add vinegar, sugar, salt, and pepper, stirring until combined.
- Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.