Dandelion Greens with Strawberries, Walnuts and Goat Cheese

1/2 cup walnut halves
Sea salt and freshly ground pepper, to taste
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon walnut oil
8 ounces dandelion greens
1 pint strawberries - cut into halves
4 ounces goat cheese - crumbled

Preheat an oven to 400 degrees

Spread the walnuts on a baking sheet, season with salt and pepper, and toast until lightly golden and fragrant, 8 to 10 minutes. Let the nuts cool to room temperature, chop coarsely and set aside.

In a small bowl, whisk together the lemon juice, olive oil and walnut nut oil until smooth and blended, and season with salt and pepper.

In a large salad bowl, combine the dandelion greens, walnuts, vinaigrette, salt and pepper and toss to mix. Top with the strawberries and goat cheese and serve immediately.


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