Dandelion Salad with Warm Hazelnut Vinaigrette

Prep time:
    10 minutes

Cooking time:
    5 minutes

    4 people

    2 large bunches dandelion greens
    2 tablespoons olive oil
    3 cloves garlic, minced
    1/4 cup hazelnuts, coarsely chopped
    1 tablespoon balsamic vinegar
    Sea salt and pepper to taste

    Wash greens, remove stems and chop into 3/4-inch pieces.
    Place greens in a large mixing bowl.
    Heat oil in a sauté pan on medium.
    Add garlic and nuts, stirring constantly for 2 minutes.
    Stir in vinegar, salt and pepper.
    Pour the hot vinaigrette over the greens and toss well.

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