Ingredients Jump to Instructions ↓

  1. 1/4 cup crumbled goat cheese

  2. 2 tablespoons white-wine vinegar

  3. 2 teaspoons maple syrup

  4. 1/4 cup extra-virgin olive oil

  5. 2 plum tomatoes, seeded and chopped

  6. 1/2 teaspoon salt Freshly ground pepper, to taste

  7. 1 tablespoon chopped fresh tarragon

Instructions Jump to Ingredients ↑

  1. To prepare dressing: Combine goat cheese, vinegar and maple syrup in a blender or food processor and blend until combined. Add 1/4 cup oil and tomatoes and blend until smooth. Season with salt and pepper. Stir in tarragon. To prepare salad: Bring a large saucepan of water to a boil. Add pasta and cook according to package directions. Drain, rinse with cold water and set aside. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Drain on a paper towel. Crumble when cool. Wipe out the pan. Add 1 tablespoon oil and onion and cook, stirring, over medium heat until soft, about 5 minutes. Let cool. When the bacon and onion are cool, toss them in a large bowl with dandelion greens (or arugula), spinach, Parmesan and 1/2 cup dressing. Drizzle more dressing over each serving, if desired. (Cover and refrigerate the remaining 1/2 cup dressing for up to 3 days.)


Send feedback