Spring Dandelion Salad with Pine Nuts, Goat Cheese and Wild Blueberries
Created by Sue on March 13, 2013
- Servings: 4-5
- Prep Time: 15m
- Cook Time: 5m
- Recipe #8614
Ingredients
- 1 bunch organic dandelion greens, thick stems removed
- 2 cups spring lettuces or mesclun
- 1/2 cup finely diced ham or pancetta (ham is the leaner option)
- 1/4 cup chopped shallot
- 1 clove garlic, minced
- 1/4 cup pine nuts
- 2 to 3 scallions, sliced
- 4 ounces cremini mushrooms, chopped
- 1/4 cup dried wild blueberries
- 2 1/2 tablespoons white wine vinegar
- 1 1/2 tablespoons pure maple syrup
- 4 tablespoons extra virgin olive oil
- Salt and pepper
- 2 1/2 ounces soft goat cheese (chevre), crumbled
How to Make
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Step 1: Tear lettuces in bite site pieces and place in salad bowl.
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Step 2: In a small nonstick saute pan, brown ham or pancetta with chopped shallot, and garlic.
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Step 3: Empty those into small bowl and add pine nuts to pan and cook, stirring until they are golden and toasted; add those to the bowl as well.
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Step 4: Add scallions, blueberries and mushrooms to bowl and stir them to mix.
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Step 5: Whisk together vinegar, maple syrup and salt and pepper.
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Step 6: Keep whisking and slowly stream in the oil.
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Step 7: Toss greens with the dressing, then add ingredients from the blueberry bowl and toss again.
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Step 8: Top with crumbled soft goat cheese (chevre) before serving.
Nutritional Facts
- Serving Size: 1 (236.7 g)
- Calories 555.2
- Total Fat - 17.9 g
- Saturated Fat - 5.2 g
- Cholesterol - 22.3 mg
- Sodium - 601.2 mg
- Total Carbohydrate - 76.4 g
- Dietary Fiber - 13.7 g
- Sugars - 7.1 g
- Protein - 28.7 g
- Calcium - 116 mg
- Iron - 5.9 mg
- Vitamin C - 12.2 mg
- Thiamin - 0.7 mg