This is one of my favorite salads! The peppery goodness of the dandelion greens is perfect juxtaposed against the sweetness of the apples and fennel. Then mix in salty bacon and you have a flavor extravaganza that calls out to be served with warm flavorful couscous cakes!
1 Large, sliced
2 Medium, sliced depending on size
4 Tablespoon, cooked and chopped (about 4 slices)
1 Cup (16 tbs), halved
1 Bunch (100 gm), washed and dried
1 Medium, julienne
Extra virgin olive oil
White balsamic/Apple cider vinegar
1.In a measuring cup prepare the dressing by mixing together extra virgin oil, white vinegar, thyme, salt and pepper.
1.In a large bowl combine all the salad ingredients
3.Pour the dressing around the edge of the bowl and then toss well.
4.Serve along with your main dish. This goes very well with couscous cakes.