Dandelion Salad With Warm Hazelnut Vinaigrette

Recipe Ingredients

2 tablespoons	30ml	Dandelion green bunches - (abt 2 lbs) (large)
1/4 cup	59ml	Hazelnuts
3		Garlic cloves
2 tablespoons	30ml	Grapeseed oil
1 tablespoon	15ml	Balsamic vinegar
1 tablespoon	15ml	Hazelnut oil
1 teaspoon	5ml	Dried thyme
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 grapeseed oil over moderate heat, stirring, until garlic is golden. Stir in vinegar, hazelnut oil, and thyme. Season with salt and pepper, to taste.

Pour hot vinaigrette over greens and toss to combine.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9668) - from the TV FOOD - NETWORK

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