Spring Salad with Dandelion

Ingredients

• 250 g dandelion leaves
• 4 medium sweet potatoes
• 60 g Roquefort cheese
• 2 tbsp yogurt
• 2 tbsp heavy cream
• 1 tbsp Lemon Juice
• 1 tbsp hazelnut oil
• Salt
• freshly ground pepper
• 1 bunch chives

Instructions

1. 1.

   Peel, wash, and dice the sweet potatoes; boil until tender. Thoroughly clean the dandelion leaves, remove stems, and set aside to drain on a kitchen towel.

2. 2.

   Press the Roquefort through a fine sieve (or mash well with a fork). Whisk together yogurt, cream, and lemon juice until smooth. Gradually fold in the oil, seasoning with salt and pepper. Wash and finely chop the chives, then stir into the sauce.

3. 3.

   Arrange sweet potato cubes, dandelion salad, and dressing on plates and serve immediately.