Name: Dandelion Salad with Lardons and Goat Cheese Phyllo Blossoms
Cook time: 50 min
Total time: 1 1/2 hr
Yield: Makes 6 servings
Ingredients: 2 tablespoons unsalted butter, melted; 8 oz soft mild goat cheese (1 cup) at room temperature; 3 tablespoons heavy cream; 1 large egg; 1 teaspoon Dijon mustard; 1/4 teaspoon black pepper; 3 (17- by 12-inch) sheets phyllo dough, thawed if frozen; 6 oz slab bacon, rind discarded if necessary and bacon cut into 1/8-inch-thick slices, then cut into 1-inch-wide pieces (to form lardons); 1 tablespoon olive oil; 2 tablespoons finely chopped shallot; 2 1/2 tablespoons Sherry vinegar; 1/2 teaspoon sugar; 1/4 teaspoon salt; 1 1/2 lb dandelion greens, stems and center ribs discarded and leaves cut into 2-inch pieces (10 cups); a muffin tin with 6 (1/2- or 1/3-cup) muffin cups

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Dandelion Salad with Lardons and Goat Cheese Phyllo BlossomsMatthew Hranek

This dish is a take on the bistro classic frisée salad with lardons. We recommend removing the ribs from the dandelion greens; though it's a rather lengthy process, the result will be much more delicate.

Cooks' notes:

•Dandelion greens can be washed and trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels. Bacon can be cut 1 day ahead and chilled, covered.
•Goat cheese phyllo blossoms can be baked 3 hours ahead and kept at room temperature. Reheat in a preheated 350°F oven until warmed through, about 10 minutes.

Recipe notes

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