Dandelion is coming back. While many people may not like to see these popping yellow flowers, my husband and I are very happy to welcome them back with open arms. We miss the flavour. The mildly bitter leaves with the sweet balsamic vinaigrette. And the bright yellow flower petals that are so delicious in cookies. We just never have enough of dandelion.
INGREDIENTS:
1-2 cups Dandelion Leaves
3 tablespoons Balsamic Vinegar
2 tablespoons Olive Oil
1 tablespoon Honey
DIRECTION:
1. Rinse the dandelion; drain well.
2. Whisk together balsamic vinegar, olive oil, and honey. Add dandelion leaves; gently mix together. Serve immediately.
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