Dandelion salad with warm hazelnut vinaigrette

I love dandelion greens, and this is one of my favorite ways to eat them. This is based on a recipe in an old Gourmet magazine.

1 large bunch dandelion greens
1/4 cup nuts (pecans or hazelnuts are good)
3 garlic cloves
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar

Trim tough stems from greens and discard. Cut top 5 inches from greens and put in a large serving bowl. Cut rest of the greens into 3/4 inch slices and put in the bowl.

Coarsely chop nuts and finely chop garlic. In a small, heavy skillet, cook the garlic and nuts in oil over medium-low heat, stirring, until garlic is golden. Stir in vinegar and salt and pepper to taste.

Pour hot vinaigrette over greens, toss, and enjoy!