Tuesday, July 28, 2015

Dandelion Salad with Pine Nuts, Goat Cheese and Wild Blueberries

First person to make cracks about lawn weeds  gets pinched.  ;)
And  don't use that- really, it has chemicals on it and is quite unhealthy. Use organic from your grocer. That is quite a different thing altogether.


  • 1 bunch organic dandelion greens, thick stems removed
  • 2 cups spring lettuces or mesclun
  • 1/2 cup finely diced ham or pancetta 
  • 1/4 cup chopped shallot
  • 1 clove garlic, minced
  • 1/4 cup pine nuts, toasted
  • 2 to 3 scallions, sliced
  • 4 ounces cremini mushrooms, chopped
  • 1/4 cup dried wild blueberries
  • 2 1/2 tablespoons white wine vinegar
  • 1 1/2 tablespoons pure maple syrup
  • 4 tablespoons extra virgin olive oil
  • Salt and pepper
  • 2 1/2 ounces soft goat cheese (chevre), crumbled
  1. Tear greens and lettuces to a manageable size and place in salad bowl.
  2. Brown  the ham or pancetta with the garlic and shallot  just enough to render out some of the fat  in the meat- the pancetta tends to have more.
  3. Add the browned pancetta to the bowl along with the toasted pine nuts, scallions, mushrooms, and blueberries.
  4. Whisk together the vinegar and maple syrup, add the oil in a slow stream.
  5. Season salad with salt and pepper, then gently toss with vinaigrette and top with crumbles of goat cheese.
Serves 4-5
Takes about 20 min in all if you don't poke about

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Thank you for your comment! ~Sue