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.