Dandelion Salad with Warm Pecan Vinaigrette

2 bunches dandelion greens, tough stems discarded
3 T extra virgin olive oil
4 stalks green garlic or 3 cloves garlic, finely chopped
1/4 cup pecans, coarsely chopped
1.5 T balsamic vinegar
1 t salt
1/4 t pepper

Cut top 5 inches from greens and transfer to a large heatproof serving bowl. Cut remaining greens into 3/4 inch slices and add to bowl.

Heat oil in a small heavy skillet over moderate heat. Add garlic and nuts and cook, stirring, until garlic is golden. Stir in vinegar, salt, and pepper. Pour hot vinaigrette over greens and toss to combine.

Source: adapted from The Gourmet Cookbook by Reichl et al