Cambozola, Strawberry, and Dandelion Salad
Forget microgreens and spinach—dandelions are the green of choice this spring. With delicate leaves, snappy stalks, and robust flavor, these are not your ordinary weeds. Zesty Cambozola and sweet strawberries quell dandelions’ powerful bite, harmonizing to create a chorus of flavors. Notes of salty, sweet, sour, bitter, and umami are rounded out by the creamy cow’s milk cheese and punctuated by the delightful crunch of candied walnuts.
- 3 tablespoons brown sugar
- ¾ cup walnut halves
- ½ tablespoon Dijon mustard
- ¼ cup balsamic vinegar
- ½ cup extra-virgin olive oil
- 1 pound dandelion greens washed and chopped into 4-inch-long pieces
- 1 cup strawberry halves
- 6 ounces Cambozola
- Line a sheet pan with wax paper.
- Combine brown sugar with 1 tablespoon water in a small saucepan over low heat. Cook until sugar is dissolved and mixture begins to bubble and froth. Add walnuts and stir to coat well, cooking for another minute. Remove walnuts from pan and cool on wax paper.
- Whisk mustard and balsamic vinegar in a small bowl until incorporated. Slowly add olive oil, continuously whisking until emulsified.
- Arrange dandelion greens on 4 plates. Top with walnuts and strawberries. Divide Cambozola slices into smaller pieces and sprinkle on salads. Drizzle with vinaigrette.