>> Dandelion garnish
>> 3 cups fresh stinging nettles
>> 2 cups fresh garlic mustard
>> 1 garlic clove
>> 1/4 cup walnuts (pieces or nearly crushed)
>> 1/4 cup extra-virgin olive oil
>> Sea salt and freshly ground black pepper
>> Parmesan cheese, finely grated
Wearing protective gloves or using tongs add nettles to salted boiling water for 1 to 2 minutes, drain immediately and then place the greens in a bowl of ice water. Cool, strain and squeeze away as much moisture as possible using a clean towel or facecloth.
Chop the nettles and garlic mustard to make about 1 ¼ cups. Place them in a food processor with the garlic clove and walnuts. While pulsing, slowly add the olive oil, 1 tablespoon at a time. Add a little more oil if need be to get the correct consistency. Season to taste with sea salt, pepper and Parmesan cheese.
Garnish with fresh dandelion flower petals and enjoy!
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