- 2 large bunches dandelion greens (about 2 pounds)
- 1/4 cup hazelnuts
- 3 garlic cloves
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Discard tough stems from greens. Cut top 5 inches from greens and reserve. Cut remaining greens into 3/4-inch slices. Transfer all greens to a large serving bowl. Coarsely chop nuts and finely chop garlic. In a small heavy skillet cook garlic and nuts in oil over moderate heat, stirring, until garlic is golden. Stir in vinegar and salt and pepper to taste.
- Pour hot vinaigrette over greens and toss to combine.