1/4 c. extra-virgin olive oil3 garlic cloves, thinly sliced lengthwise 1/3 c. sliced almonds (1 oz.) 1/2 c. golden raisins 2 Tbsp. Sherry vinegar 1/2 tsp sugar 1/4 tsp salt 1/4 tsp black pepper 1 lb. tender young dandelion greens, any tough stems discarded
Heat oil in a 10” heavy skillet over moderate heat until hot but not smoking, then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes. Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute. Remove from heat and add vinegar, sugar, salt, and pepper, stirring until combined. Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.
Adapted from recipe in Gourmet, April 2007