Mixed Green Salad with Goat Cheese
Rinse arugula and dandelion, drain well or spin dry and tear into bite-sized pieces. Toast pine nuts in a nonstick frying pan until golden brown. Let cool.
Mash the yolks with a fork and mix well with vinegar, orange juice, mustard, sugar, salt, pepper and canola oil for vinaigrette.
Peel shallots, halve and cut into strips. Saute in butter with salt, pepper and honey until caramelized.
Toss salad with vinaigrette and serve on plates. Top with goat cheese, caramelized shallots and pine nuts.