2 large bunches dandelion greens
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup hazelnuts, coarsely chopped
1 tablespoon balsamic vinegar
Sea salt and pepper to taste
 
Wash greens, remove stems and chop into ¾-inch pieces. Place greens in a large mixing bowl. Heat oil in a sauté pan on medium. Add garlic and nuts, stirring constantly for 2 minutes. Stir in vinegar, salt and pepper. Pour the hot vinaigrette over the greens and toss well.