Ingredients

3 tbsp. fresh lemon juice

1 tbsp. finely grated lemon zest

1½ tsp. Dijon mustard

1 tsp. honey

Kosher salt and freshly ground black pepper

3 tbsp. extra-virgin olive oil

¼ cups coarsely chopped italian green olives

10 oz. dandelion greens (about 5 cups), cleaned and torn into bite-size pieces

½ tsp. bee pollen

To a salad bowl, add the lemon juice, lemon zest, mustard, honey, and salt and black pepper to taste. Whisking continuously, very slowly pour in the oil and whisk until the dressing is combined and thickened slightly. Add the olives and dandelion greens and toss to coat, then sprinkle with the bee pollen.

Enjoy!