Instructions: You can forage farmers markets for tender young dandelion greens, purslane, wild fennel and pea shoots to make a tasty salad. Even your refrigerator or kitchen garden might yield some goodies - chives, tender young Italian

(flat-leaf) parsley, thinly sliced red cabbage or the yellow leaves from celery hearts.

Cut any tough stems from the greens and trim any wilted, yellow or tough leaves. Wash and dry them. The greens can be prepared up to several hours in advance and kept, loosely covered with a clean towel, in the refrigerator.

To make the dressing, combine the olive oil, 2 tablespoons of the toasted almonds, vinegar and honey in a blender and blend until smooth. Add salt and pepper to taste.

Place the greens in a large bowl, season them with salt and pepper and pour the dressing over them. Toss well and divide the dressed greens among 6 plates, mounding them in the center of the plate. Sprinkle with the remaining 2 tablespoons of toasted almonds and top with shavings of ricotta salata. Serve immediately.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

Note: Ricotta Salata, or salted ricotta, is fresh ricotta that has been allowed to drain in slatted baskets for 12 to 15 days with the addition of salt, becoming more compact and more flavorful than regular ricotta. It usually comes in forms that are approximately 1 pound. Shavings of pecorino primo sale, fresh sheeps milk cheese, can be a good substitute, or use feta cheese and soak it for an hour in cold water before you use it.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.