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.
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