Dandelion Greens with Roasted Hazelnuts

I love the sharp bitterness of dandelion greens. A friend told me once that dandelion greens remove the winter impurities from our systems. Whether that's true or not, I'll leave up to others. For me, it's enough to know that some things pair very, very well together. The sharpness of the greens blends with the creamy smoothness of the goat cheese and the rich nuttiness of the roasted hazelnuts. The pear and blueberries add more texture and flavor to round out the salad.

Dandelion Greens with Roasted Hazelnuts
4 serving
1/4 c hazelnuts
2 oz goat cheese
1 bunch dandelion greens
1 d'anjou pear, sliced
1/4 c blueberries
vinaigrette

1. Roast hazelnuts at 375 for 10 minutes, shaking the pan periodically. Remove from the oven and let them cool. As they cool, the skins will crack. Rub the hazelnuts in a clean dishtowel to remove the skins. Roughly chop the hazelnuts.
   
2. Wash the dandelion greens and remove the bottom third or so of the stem. Place the greens in a serving bowl.
   
3. Chop the pear into bite-sized pieces.
   
4. Add the remaining ingredients to the salad; toss to combine.
   
5. Serve with a plain or raspberry vinaigrette.