• 3  Garlic cloves, finely chopped
• 0.25 cup  Hazelnuts, coarsely chopped 
• 4 tbsp Grapeseed Oil
• 2 tbsp Hazelnut Oil
• 2 tbsp Roland Balsamic Vinegar 
• 2 lb Dandelion greens, cleaned
•  Fine Sea Salt 
•  Black pepper, ground 

1. WARM HAZELNUT VINAIGRETTE:
2. Sauté garlic and hazelnuts in grapeseed and hazelnut oil over moderate heat, stirring,
until garlic is golden. Remove from heat.
3. Stir in vinegar. Add sea salt and pepper to taste. Set aside.
4. SALAD:
5. Discard the tough stems from greens. Cut top 5 inches from greens and reserve. Cut
remaining greens into 3/4-inch slices.
6. ) Transfer all greens to a large serving bowl. Pour hot vinaigrette over greens and
toss to combine.