Instructions: * Note: Argan oil, which is from Morocco, is available at specialty food markets, or substitute a nut oil, such as walnut or hazelnut oil.

Heat a small skillet over medium heat. Add the pine nuts and toast until lightly browned and fragrant, 4 to 5 minutes (keep on eye on them so they dont burn). Remove from the pan and set aside.

Heat the oil in a large skillet over medium-high heat. Add the onions and cook until soft, about 4 to 5 minutes. Add the garlic and cook 1 minute. Add the dandelion greens and spinach, cooking until slightly wilted. Add the salt, pepper and pine nuts and cook 1 minute.

To serve, place on a serving plate and lightly toss with half the goat cheese. Crumble the remaining goat cheese on top. Drizzle with the argan oil and serve warm.

This recipe yields 4 servings.

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