Warm Dandelion Greens with Roasted Garlic Dressing
In this springtime salad, dandelion greens (or spinach, if you prefer) are tossed with a warm roasted garlic dressing, tangy goat cheese and toasted pine nuts for melt-in-your-mouth results.
How To Roast Garlic
Rub off the excess papery skin from 1 large head of garlic without separating the cloves. Slice the tip off the head, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with 1 tablespoon extra-virgin olive oil and wrap into a package. Bake at 400°F in a small baking dish until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly before using.
Tip: To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
2 vegetable, 4 fat