Dressing:
Ingredients
Preheat the oven to 350°F.
This soup tastes like it comes from Provence's culinary central casting.
If you can get dandelion leaves when they’re tiny and in their first flush of green, they are wonderfully tart, with just a nip of bitterness. That’s when they’re meant for the salad bowl.
The mild cream-Dijon dressing keeps this salad wine friendly.
A bite of aged goat cheese, then a fresh bite of tart-sweet greens punctuated with the crunch of fresh apple—this is a perfect marriage.