title

  

I feel like dandelion greens kind of have a bad reputation outside of the foodie world. I certainly didn’t know anything about them before I started cooking hardcore about 6 years ago. I mean, what do we think about when someone says “dandelion”? That nasty yellow flower that grows in your front yard when you don’t want it to! Do I want to eat that? Of course not!

But then once you try dandelion greens, you realize how freaking awesome they are. Sure, they are an acquired taste, but I think overall, I think they are pretty delish. It’s definitely a bitter green, not quite as sweet as baby spinach or even mature spinach; however, with the right ingredients, I think it’s quite delicious.

Mixed greens would work just as well in this salad, or try some other greens from your garden or the market. And other stone fruits would also work well; use whatever is in season in your area.

  

Plum, Goat Cheese, and Dandelion Greens Salad with White Balsamic Vinaigrette

Serves 2

 

Salad

  • 1 bunch dandelion greens, washed, dried, and torn into bite-sized pieces
  • 1 plum, thinly sliced
  • 2 oz goat cheese, crumbled into small pieces
  • 1 oz sliced almonds, toasted

Vinaigrette

  • 4 teaspoons olive oil
  • 2 teaspoon white balsamic vinegar
  • 1/2 teaspoon lemon juice
  • salt
  • fresh ground white pepper

Mix plums, greens, goat cheese, and almonds in bowl. Mix dressing ingredients in a bowl and whisk together (or use my method of putting it in a small canning jar and shaking vigorously).  Dress salad, and serve immediately. 

 

Playing in the Kitchenette: 

  

Glasvegas - Geraldine

  

Glasvegas / Polmont on My Mind

Advertisement