This past weekend, my sweetheart and I gathered dandelion greens from my yard and added them to our salad, along with some red onion, nutty shaved Parmesan, and a splash of tangy honey-mustard dressing. Dandelions are bursting with phytonutrients, great for our health, and we went wild for the flavors of this lively salad that makes use of the healthful, humble dandelion.

INGREDIENTS

4 cups mixed salad greens
1 cup dandelion greens
1/2 medium red onion, sliced in very thin rings
1/4 cup Parmigiano-Reggiano cheese, shaved with a vegetable peeler into thin curls (optional)

Dressing

1/4 cup extra-virgin olive oil
2 tablespoons freshly-squeezed lemon juice
1 tablespoon honey
2 teaspoons stone-ground or country-style mustard
Salt and freshly-ground pepper, to taste

1. Place mixed salad greens in a pretty salad bowl. Sprinkle dandelion greens on top, then scatter the onion rings on top of that.

2. Whisk all dressing ingredients in a small bowl. Immediately before serving, drizzle salad with dressing, then top with shaved cheese, if using.

Serves 4.