Dandelion Green Salad with Blueberry-Ramp Vinaigrette

6 cups of young dandelion greens
1/4 cup pine nuts, toasted
1/4 cup fresh berries, rinsed well
1 Tbsp orange zest

Dressing
4 Tbsp blueberry vinegar (can use apple cider vinegar)
2 Tbsp extra virgin olive oil
1 Tbsp chopped ramps (can use scallions)
1/4 tsp ground sea salt
juice from 1/2 lemon
optional: freshly ground black pepper

Rinse dandelion greens well. Cut off stems and remove any debris.

Saute ramps or scallions gently until translucent (approximately 5 minutes). Mix with other dressing ingredients. 

Toss greens with dressing.  Sprinkle with pine nuts, berries and orange zest. 

Serve in a festive bowl. Eat immediately.