If dandelions are not in season, you can use another peppery green, such as mustard greens in this salad recipe from chef Mario Batali.



Ingredient Checklist


Instructions Checklist
  • Cut each goat-cheese log into 13 equal pieces, and roll into 1 1/4-inch balls.

  • Place the green olives in one bowl and the Kalamata olives in another. Roll half of the goat-cheese balls in the green olives, pressing firmly to coat well. Roll the remaining balls in the Kalamata olives, pressing firmly to coat well.

  • Spread the parsley out on a clean work surface, and roll all the balls in the parsley. Transfer the truffles to a plate, and cover loosely with plastic. Refrigerate the truffles until ready to serve.

  • In a medium stockpot, bring 3 quarts salted water to a boil. Add the squash, and cook until fork tender, about 8 minutes. Drain squash in a colander, and set aside.

  • In a medium bowl, combine the balsamic vinegar, scallions, and mustard seeds. Season with salt and pepper. Slowly whisk in the olive oil. Set the dressing aside.

  • When ready to serve, transfer the squash to a large bowl, and season with salt and pepper. Add half of the dressing; toss to combine. Arrange the greens on a serving platter, and arrange the squash salad over the top; the heat of the squash will wilt some of the greens. Drizzle the remaining dressing over the entire salad. Garnish with the chilled goat-cheese truffles.