Puntarelle and Dandelion Greens Salad with Honey and Olive Vinaigrette
Puntarelle and Dandelion Greens Salad with Honey and Olive Vinaigrette
Zest of 1 lemon, plus 3 tbsp. juice
1 1â„2 tsp. Dijon mustard
1 tsp. honey
Kosher salt and freshly ground black pepper, to taste
3 tbsp. olive oil
1â„4 C. Castelvetrano olives, pitted and roughly chopped
6 oz. dandelion greens, trimmed
4 oz. puntarelle or regular chicory, trimmed
1â„2 tsp. bee pollen
Whisk lemon zest and juice, mustard, honey, salt, and pepper in a large bowl until combined. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Stir in olives. Tear dandelion greens and chicory into bite-sized pieces and add to bowl. Using your hands, toss greens with vinaigrette, coating leaves completely; transfer salad to a serving platter and sprinkle with bee pollen.