Italian Dandelion Salad

Ingredients

• 120 g dandelion greens
• 4 white wine peaches
• 3 tbsp almond kernels (15 g each)
• 50 g Italian beef ham (Bresaola; thinly sliced)
• 3 shallots
• 1 tsp Mustard
• 4 tbsp balsamic vinegar
• 1 tsp liquid honey
• 4 tbsp olive oil
• Salt
• Pepper
• 4 tbsp edible flowers (optional)

Instructions

1. 1.

   Clean the dandelion greens, separate into individual leaves, wash and dry. Pour boiling water over peaches in a bowl, let sit for 1 minute, drain, rinse with cold water and peel. Halve the peaches, core them, and cut into wedges. Roughly chop the almonds. Slice the Bresaola into strips.

2. 2.

   Peel and finely dice the shallots. Mix the shallots, mustard, balsamic vinegar, and honey. Combine with olive oil to make a vinaigrette; season with salt and pepper.

3. 3.

   Arrange the dandelion leaves on plates, top with peach wedges, Bresaola strips, and almonds. Sprinkle edible flowers if desired and serve the vinaigrette on the side.