Serves 4 as a side dish
1 ripe but still firm pear or a crisp, tart red or pink apple
½ cup walnuts
4 spring onions
1 cup of gently-compressed dandelion greens
2 tablespoons extra virgin olive oil
1½ tablespoons lemon juice
1 teaspoon of Dijon mustard
salt and pepper
- Lightly toast walnuts and allow to fully cool.
- Make the dressing.
- Cut the pear into centimeter-wide wedges. (If using apple, also then cut the wedges into sections about a half a centimeter wide). Put them into your salad bowl and toss in a little of the dressing to prevent browning.
- Finely chop the spring onion, then wash and dry the dandelion greens and chop them roughly across the grain. Add both to the salad bowl.
- Add the walnuts and the rest of the dressing and mix before serving.