Salad of Dandelion and Fresh Goat Cheese

This is a light, simplified version of a salad that has become synonymous with the California school of cooking. Although the fried goat cheese often served in this combination is delicious, this plainer style is easier and fresh-tasting. Look for the mildest American or French goat cheese; it should be fairly tender but not mushy-creamy. If you don’t have sherry vinegar, substitute red wine vinegar; if walnut oil is lacking, replace it with peanut oil.