Dandelion Greens with Walnuts and Goat Cheese

While you’re undoubtedly familiar with dandelion greens on lawns, you’re probably less acquainted with them on the dinner table. They boast a pleasantly bitter flavor that perks up salads. The name comes from the French dent de lion, meaning “lion’s tooth,” a reference to the leaves’ saw-toothed edges. Dandelion greens are most tender in the spring, before the plant begins to flower.
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