Dandelion Salad with Warm Hazelnut Vinaigrette

• 2 large bunches dandelion greens (about 2 pounds)
• 1/4 cup hazelnuts, coarsely chopped
• 3 cloves garlic, finely chopped or grated
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp balsamic vinegar

Discard tough stems from greens. Cut top 5 inches from greens and reserve. Cut remaining greens into 3/4-inch slices. Transfer all greens to large serving bowl.

In a small heavy skillet cook garlic and nuts in olive oil over low heat, stirring, until garlic is golden. Stir in vinegar and salt and pepper to taste.

Pour hot vinaigrette over greens and toss to combine.