*  Exported from  MasterCook  *
 
                         Fresh Dandelion Leaf Salad
 
 Recipe By     : Atlanta Journal
 Serving Size  : 4    Preparation Time :0:10
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  Pound         Beets,Scrubbed With Tops -- Trimmed To 1/2 "
      1/2  Pound         Fresh Dandellion Leaves
      1/2  C             Walnut Pieces -- Lightly Toasted
    2      Tbsp          Sherry Vinegar Or Red Wine Vinegar
      1/2  Teas          Kosher Salt
      1/4  Teas          Freshly Ground Pepper
    1      Tbsp          Chives -- Snipped
    5      Tbsp          walnut or olive oil
 
 Place a rack in the center of the oven and heat to 425 degrees.  Wrap the
 beets individually in foil, sealing the edges.  Bake until they are
 easily pierced with a tip of a knife. 35 minutes to 1 hour depending on
 their size.  When cool enough to handle slip off the skins and cut the
 beets into 1/2 inch cubes.
 Wash the dandelion leaves well to remove all sand and grit.  Spin them
 dry and put in a large serving bowl.  Add the beets and walnuts.
 In a small bowl, combine the vinegar, salt, pepper and chives.  Slowly
 whisk in the oil until well-combined.  Drizzle the vinaigrette over the
 salad, toss well and serve.
 
                    - - - - - - - - - - - - - - - - - -