Fig and orange dressing on wilted Greens
Dandelion greens are good for your kidneys, liver, spleen, pancreas and stomach. What a powerful vegetable they are. Pair them up with the sweetness of figs to offset their bitterness.
Fig and orange dressing
1-pint fresh figs
Juice of one orange
Large pinch sea salt
One splash balsamic vinegar (about 1 tsp.)
Two splashes Mirin (a rice cooking wine)
About ¼ Cup Olive oil
Combine all ingredients in a small saucepan and bring to a boil. Turn the heat down to low and simmer without a lid for 10 or fifteen minutes. Turn the heat off completely and cover to cool. You may strain the dressing if you like and keep in the fridge for up to a week. I like to use the fruit in it for the extra sweetness.
Water fry Dandelion greens with other veggies like red onion slices and carrots or fresh peas. You may want to mix wilted greens with fresh lettuce when cool enough to not wilt the lettuce. Assemble the salad on a plate pouring the dressing over the top.