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© Meredith Corporation. All rights reserved. Used with permission.
(4 servings, about 1 1/2 cups each)
To prepare dressing: Squeeze roasted garlic pulp into a blender or food processor (discard the skins). Add oil, vinegar, lime juice, salt and pepper and blend or process until smooth.
To prepare salad: Transfer the dressing to a small saucepan and place over medium heat until warm, 1 to 2 minutes. Add shallot and simmer until the shallot is softened, 3 to 5 minutes.
Place dandelion greens (or spinach) in a large salad bowl. Pour the warm dressing over the greens and toss until they are wilted and coated. Add pine nuts and goat cheese and toss again, slightly melting the cheese with the warm greens. Season with pepper.