Dandelion and Bee Pollen Salad


Zest of 1 lemon, plus 3 Tbsp juice

1 1/2 teaspoons dijon mustard

1 teaspoon honey

3 Tablespoons olive oil

1/4 cup black olives, pitted and chopped

6 oz Dandelion greens, trimmed

4 oz, puntarelle or chicory, trimmed

1/2 teaspoon bee pollen

sea salt and pepper to taste.


Whisk lemon zest and juice, mustard, honey, salt and pepper in a large bowl until combined. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Stir in olives. Tear dandelion greens and chicory into bite-sized pieces and add to bowl. Using your hands, toss greens with vinaigrette, coating leaves completely; transfer salad to a serving platter and sprinkle with bee pollen