1 large bunch young dandelion greens 6 Tbl. Olive oil 1 tsp. honey Salt & freshly ground pepper to taste ¼ lb. ricotta cheese
Cut any tough stems from the greens and trim any wilted, yellow or tough leaves. Wash and dry them. The greens can be prepared up to several hours in advance and kept, loosely covered with a clean towel, in the refrigerator.
To make the dressing, combine the olive oil, 2 tablespoons of the toasted almonds, vinegar and honey in a blender and blend until smooth. Add salt and pepper to taste.
Place the greens in a large bowl, season them with salt and pepper and pour the dressing over them. Toss well and divide the dressed greens among 4 plates, mounding them in the center of the plate. Sprinkle with the remaining 2 tablespoons of toasted almonds and top with ricotta. Serve immediately.
Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. - Updated: January 19, 2007
