2 Tbs extra-virgin olive oil
2 garlic cloves, minced
2 Tbs toasted walnuts, roughly chopped
2 Tbs raisins
1 Tbsp balsamic vinegar
1/4 tsp sugar (or better still, evaporated cane juice)
sea salt & pepper
1 bunch dandelion greens
Remove tough stems, if any, from dandelion greens, wash, dry and tear greens.
Place in a large bowl and set aside.
In a skillet, heat olive oil, walnuts and garlic until hot, but do not let the garlic get brown.
Add in raisins and stir until they are plump.
Remove from heat, adding in balsamic vinegar and sugar.
Whisk in salt and pepper and pour over greens, tossing until everything is well coated.