Salad of Dandelion and Fresh Goat Cheese

Original adapted from Uncommon Fruits and Vegetables by E. Schneider.


1 bunch dandelion greens, cleaned and dried about
¼ pound fresh white goat cheese, cut into 1⁄2 inch cubes
1/3 cup or so of chopped red onion, or chopped scallions
2 Tablespoons sherry or other light vinegar
2 Tablespoons walnut or other nut oil, can use a good olive oil if that’s what’s on hand
½ teaspoon sugar
3-4 Tablespoons toasted and coarsely chopped walnuts


Cut off and discard stem bases. Cut each stalk into 2-inch pieces.

Pile on a serving dish; intersperse with cheese. Sprinkle with onion to taste.

In small non aluminum pan combine vinegar, oil, and sugar; bring to a boil, stirring.

Pour over salad and toss lightly. Sprinkle with nuts and serve at once.

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