Dandelion Salad With Beets, Bacon and Goat Cheese Toasts
cooking.nytimes.com
cooking.nytimes.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 2 garlic cloves, smashed to a paste with a little salt
  • 2 teaspoons grated ginger
  • 2 tablespoons lime juice
  • 1 tablespoon sherry vinegar
  • 2 tablespoons Dijon mustard
  • Salt and ground black pepper
  • 4 tablespoons extra-virgin olive oil, more for goat cheese toasts
  • 6 medium beets , cooked and peeled (see note)
  • 6 ounces bacon , cut into 1/4-inch-thick lardons
  • 6 baguette slices
  • 6 ounces fresh goat cheese , cut into 1/2-inch rounds
  • 6 ounces dandelion greens , trimmed, washed and dried
  • 3 8- minute hard-cooked eggs , peeled, quartered and lightly seasoned

Instructions

Comments

Log in or Register to write a comment.