• 1 teaspoon shallot, minced
• 1 teaspoon French style mustard
• 1 tablespoon red wine vinegar
• 1 anchovy, finely chopped
• Salt and pepper, freshly ground
• 3 tablespoons olive oil
• 1 bunch of dandelion greens (about 10 ounces), rinsed and dried
• 1 ounce portion of Parmesan cheese

In a small bowl, prepare the vinaigrette by whisking together the shallot, mustard, vinegar, and anchovy. Slowly whisk in the olive oil to create a well blended dressing. Season to your taste with salt and pepper.

In a salad bowl, toss the dandelion greens with the vinagrette. Top with grated Parmesan. For a lovely look, use a vegetable peeler to create shavings of Parmesan.

Makes 4 servings.

Variations: This salad is also frequently served with crispy bits of warm bacon and/or chopped boiled eggs. Also try substituting Roquefort cheese for the Parmesan, or adding toasted pine nuts or walnuts.