Truthfully I don’t eat alot of dandelion greens straight up like this – I will usually blend them or sautee them in an attempt to mask the bitterness, BUT those days are gone because I’ve created the perfect dressing to balance the taste of the greens. Slightly sweet & acidic – the maple and subtle nutty notes from the hazelnuts create the perfect balance to the tart greens and grapefruit. This salad just screams FRESH. So – let’s lunch shall we??
- 3 cups fresh dandelion greens, washed & chopped ***
- 1/2 cup hazelnuts
- 1 grapefruit, peeled & sliced into medallions
- 1/4 cup fresh mint leaves
Maple Balsamic Dressing
- 1/4 cup olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 1/2 Tbsp maple syrup
- S & P to taste
***If the dandelion greens are too bitter for your tastebuds, trying substituting half the amount with spinach or any other mild leafy green
- In a small jar or bowl combine all the dressing ingredients and stir until everything is blended and well incorporated. Set aside
- In a saucepan on the stove, toast the hazelnuts over medium heat until they turn a deeper, toasty brown and have slightly crispy shells.
- In a bowl, toss the dandelion greens and mint leaves with the dressing. Mix until all the greens are lightly coated. Pile the greens onto plates and top with hazelnuts and grapefruit slices. Makes two servings.