This morning I took a nature walk with my students, living vicariously through them as they delightedly picked dandelions and blew the flowering seeds into the wind, watching them dance on the cool spring breeze. After school I circled back to the same field with a pair of scissors and trimmed myself a bunch of dandelion greens for tonight’s salad. Slightly bitter with a peppery taste, dandelion greens are one of Dan’s favorites, which means that I jump at the chance to harvest and serve them. We particularly love them with a hot bacon dressing (because everything tastes better with a hot bacon dressing), goat cheese, toasted pecans, and red onions. Happy Spring, everyone!
Dandelion Green Salad with Warm Bacon Dressing
1 bunch fresh dandelion greens (approximately 4 cups)
1/2 red onion
1/4 cup fresh goat cheese
1/2 lb bacon
2 tbsp diced pecans
1 tbsp butter
3 tbsp apple cider vinegar
1 tsp brown sugar
1 tsp seeded German mustard
Clean and chop dandelion greens and thinly slice the onions.
Melt butter in a pan and quickly toast the pecans over medium heat by cooking for 2-3 minutes until browned.
Cook bacon over medium heat until crisp, 4-5 minutes per side. Set aside and drain all but 3 tbsp of grease out of the pan. Add vinegar, sugar, mustard, and salt to the skillet and whisk thoroughly over medium heat until completely combined (1-2 minutes).
Toss greens in hot dressing, and then transfer to serving dish. Top with onions, toasted pecans, goat cheese, and crumbled bacon. Serve warm.