- 200 grams Farfalle
- black pepper
- 100 grams Dandelion greens
- 200 grams Cherry tomatoes
- 2 Shallots
- 2 tablespoons Balsamic vinegar
- 4 tablespoons Olive oil
- 100 grams Goat cheese
- 10 pitted black Olives
Cook the pasta in boiling salted water until al dente. Drain then let cool until lukewarm.
Meanwhile, rinse the dandelion greens, trim any tough stems and pluck the leaves into bite-sized pieces. Rinse and halve the tomatoes. Peel the shallots and chop finely.
In a large salad bowl, whisk the balsamic vinegar and olive oil together and season with salt and pepper. Add the lukewarm pasta, dandelion greens, tomatoes and shallots and toss to combine.
Cut the cheese into small cubes. Cut the olives in half. Arrange the salad on a serving plate or in small bowls and sprinkle with cheese and olives. Serve immediately.