Wash the dandelion greens thoroughly under cold running water to remove any grit or dirt. Use a salad spinner to dry the greens.

In a medium-sized bowl, whisk together ¼ cup of olive oil, 2 tablespoons of fresh lemon juice, 1 tablespoon of honey, and a pinch of salt and pepper.

If the dandelion greens are too bitter, blanch them in boiling water for about 30 seconds, then transfer to an ice bath to cool.

In a large mixing bowl, combine the dandelion greens with any optional additions like toasted nuts.

Drizzle half of the vinaigrette over the greens and toss gently to coat.

Taste the salad and adjust seasoning as needed. Serve immediately or let sit for about 10 minutes.