Dandelions are some of the first plants to spring forth as we enter this season of transition between winter and summer. Enjoy the leaves before the flowers bloom and enjoy the flowers battered and fried or made into mead or tea.

Dandelion GreenS with Honey Mustard Dressing

You will need:

4 cups fresh dandelion greens, washed and torn into bite-sized pieces

1 cup cherry tomatoes, halved

1/4 cup toasted walnuts, chopped

1/4 cup crumbled goat cheese

Honey Mustard Dressing:

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

Salt and pepper to taste

Prepare Dandelion Greens: Wash the dandelion greens thoroughly and pat them dry. Tear the greens into bite-sized pieces and place them in a large salad bowl.

Add Cherry Tomatoes: Halve the cherry tomatoes and add them to the salad bowl with the dandelion greens.

Toast Walnuts: In a dry skillet over medium heat, toast the walnuts for 2-3 minutes until they become fragrant and slightly golden. Keep an eye on them to prevent burning. Once toasted, remove them from the heat and let them cool slightly before adding them to the salad.

Make Honey Mustard Dressing: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.

Assemble Salad: Add the toasted walnuts and crumbled goat cheese to the salad bowl with the dandelion greens and cherry tomatoes.

Drizzle Dressing: Pour the honey mustard dressing over the salad and toss gently to coat all the ingredients evenly.

Serve: Divide the salad onto individual plates or bowls and serve immediately as a refreshing and nutritious spring dish.