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    redcloverfarms
    Mar 16, 2017

    Dandelion Salad with Warm Hazelnut Vinaigrette

    in Recipes

    Dandelion Salad with Warm Hazelnut Vinaigrette

    2 large bunches dandelion greens (about 2 pounds) 1/4 cup hazelnuts 3 garlic cloves 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar

    Preparation Discard tough stems from greens. Cut top 5 inches from greens and reserve. Cut remaining greens into 3/4-inch slices. Transfer all greens to a large serving bowl. Coarsely chop nuts and finely chop garlic. In a small heavy skillet cook garlic and nuts in oil over moderate heat, stirring, until garlic is golden. Stir in vinegar and salt and pepper to taste.

    Pour hot vinaigrette over greens and toss to combine.

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    Opening May 14th, 2022
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    174 South Benham Rd 
    Seymour, CT 06483

    info@redcloverfarms.org

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