Ingredients
- Dressing
- 1/4 cup crumbled goat cheese
- 2 tablespoons white-wine vinegar
- 2 teaspoons maple syrup
- 1/4 cup extra-virgin olive oil
- 2 plum tomatoes, seeded and chopped
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 1 tablespoon chopped fresh tarragon
- Salad
- 8 ounces orecchiette or small pasta shells, preferably whole-wheat
- 2 slices bacon
- 1 tablespoon extra-virgin olive oil
- 1 medium red onion, thinly sliced
- 2 cups chopped dandelion greens or arugula, any tough stems removed
- 2 cups baby spinach
- 1/4 cup grated Parmesan cheese
Description
Dandelion Salad With Goat Cheese & Tomato Dressing - The Huffington Post
Kitchen Daily
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