The peppery flavor of dandelion greens make them the perfect choice for a simple salad like this one, but they are also wonderful sautéed or wilted down in a touch of olive oil.  In addition to the bitter, chopped dandelion greens, this salad is made with buttery toasted walnuts, plump raisins, crumbly ricotta salata cheese and a homemade pomegranate vinaigrette.  If you are unfamiliar with ricotta salata cheese, think of it as the Italian version of feta cheese. Similar in texture to feta cheese, just not as salty.  And for the pomegranate vinaigrette, try using thick pomegranate molasses in combination with the Dijon mustard and olive oil, for a tangy and unique flavor agent.

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Tagged: bitter greens, cheese, dandelion greens, dandelion greens salad, Dijon mustard, feta cheese, peppery greens, pomegranate molasses, pomegranate vinaigrette, raisins, ricotta salata, Salad, side salad, toasted walnuts, walnuts