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Spinach, Dandelion and Roasted Garlic Salad
from the kitchen of Sharmagne Leland-St. John


Garlic cloves, peeled
Spinach
Dandelion flowers
Medium size white mushrooms
Pine nuts
Avocado
Sesame salad dressing
Croutons (optional)

Preheat the oven to 350.  Place a generous handful of peeled, whole garlic cloves onto an oven proof glass dish or in a garlic "oven crock."  Bake until golden brown, for approximately 20 minutes. 

Trim the stems, then wash the spinach and dandelion flowers well and spin dry. In bite sized pieces, place the spinach in a large salad bowl.  Separate the dandelion flowers from the stem and greens. Add the loose yellow petals to the bowl.  Gently wash the mushroom caps and trim the stem.  Slice as thinly as possible and add to the bowl.  Sprinkle a handful of pine nuts into the bowl, Slice the avocado in half, remove the pit, and score the avocado lengthwise and across, into small squares.  Scoop them out into the salad.

Remove the garlic from the oven, and carefully add them to the bowl.  Pour a few tablespoons of a good quality Sesame salad dressing over the salad and toss well.  Add croutons if desired and serve.

You may use as much or as little of the ingredients to your preference.  And remember to compost the trimmings!  This recipe is made as a vegetarian salad, but you may add crisp bacon crumbles if desired.

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