1 bunch dandelion greens6 tablespoons extra-virgin olive oil ¼ cup sliced almonds, toasted 2 tablespoons red-wine vinegar 1 teaspoon honey Salt Freshly ground black pepper ¼ pound ricotta salata, shaved with a vegetable peeler
Cut tough stems from the greens and trim any wilted, yellow or tough leaves. Wash them well and spin or blot dry. The greens can be prepared up to several hours in advance and kept, loosely covered with a clean towel, in the refrigerator.
To make the dressing, combine the olive oil, 2 tablespoons of the toasted almonds, vinegar, and honey in a blender and blend until smooth. Add salt and pepper to taste. Place the greens in a large bowl, season them with salt and pepper, and pour the dressing over them. Toss well and divide the dressing greens among six plates, mounding them in the center of the plate. Sprinkle with the remaining 2 tablespoons of toasted almonds and top with shavings of ricotta salata. Serve immediately.