Wash the dandelion salad, dry and cut in desired size. Cut the melon. Place the salad in a bowl, add the walnuts, the melon and the husk cherries.
For the walnut dressing shake olive oil and walnut oil, maple syrup, salt and pepper in a small container. Serve the salad with the dressing.
for 2 servings
for the salad:
- 100 g dandelion (about 3 bundles)
- 1 small cantaloupe
- 1 handful of Rapunzel Walnuts
- 30 g Rapunzel husk cherries (physalis)