Dandelion Greens With Walnuts And Goat Cheese
This elegant salad celebrates the unique flavors of dandelion greens paired with creamy goat cheese and crunchy toasted walnuts. Every bite brings a delightful combination of textures and a burst of fresh, tangy flavors. The simple vinaigrette enhances the natural bitterness of the greens, creating a harmonious balance with the richness of the cheese. Perfect as a light lunch or a refreshing side dish, this salad is sure to impress with its vibrant colors and delicious taste.
— Constant Cookbook
Ingredients
- 1/2 cup walnut halves
- Salt and freshly ground pepper, to taste
- 2 Tbs. red wine vinegar
- 3 Tbs. extra-virgin olive oil
- 1 tsp. nut oil, such as walnut or hazelnut
- 8 oz. dandelion greens
- 4 oz. goat cheese (chèvre), crumbled
Instructions
- Preheat an oven to 400ºF.
- Spread the walnuts on a baking sheet, season with salt and pepper, and toast until lightly golden and fragrant, 8 to 10 minutes. Let the nuts cool to room temperature, chop coarsely and set aside.
- In a small bowl, whisk together the vinegar, olive oil and nut oil until smooth and blended, and season with salt and pepper.
- In a large salad bowl, combine the dandelion greens, walnuts, vinaigrette, salt and pepper and toss to mix. Top with the goat cheese and serve immediately.
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