Dandelion Salad Recipe with Fresh Goat Cheese and Apples

Dandelion greens pack a nutritional punch. Serve them raw in this dandelion salad recipe with fresh goat cheese and apples for added flavor.
By Roger Doiron
April/May 2008
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Serve dandelion greens raw as a salad tossed with apples and goat cheese.
Photo by Roger Doiron


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Dandelion Salad Recipe with Fresh Goat Cheese and Apples

Note: If you don’t have any apples stored from the winter, substitute any firm fruit that’s in season.

2 tbsp cider vinegar
3 tbsp vegetable or nut oil
1 tsp Dijon mustard
1 tsp honey
Salt and freshly ground black pepper, to taste
1 bunch dandelion greens, washed and dried, stems removed
1⁄4 pound fresh white goat cheese, crumbled into pieces
1⁄2 cup walnuts, coarsely chopped 1 apple, cored and chopped into 1⁄2-inch pieces

Whisk vinegar, oil, mustard, honey, salt and pepper together. Pour over greens and toss lightly. Top with goat cheese, nuts and apple.








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