Salad of Dandelion Greens with Almond Vinaigrette and Dried Ricotta

355935

Course Appetizers

Ingredients in this Recipe

1 pound tender, young dandelion greens (about 10 loosely packed cups)
1 teaspoon honey
1/4 cup sliced almonds, toasted
1/4 pound ricotta salata, cut into shards with a vegetable peeler
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
Freshly ground black pepper
Salt

Recipe Preparation

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