by Michele Genest, The Boreal Gourmet

4 cups (1L) of washed dandelion leaves, roughly chopped 3 cloves garlic 1 small red onion 3 Tbsp (45 mL) ghee, divided 6 Tbsp (90 mL) rhubarb vinegar 1 tsp (5 mL) Uncle Berwyn’s Pure Yukon Birch Syrup
Have the dandelions ready in a salad bowl. Cut garlic in half lengthwise and slice into thin lengths. Do the same with the onion. Melt 2 tablespoons of ghee in a frying pan over medium heat. Add onions and cook until brown and crispy, about 8 to 10 minutes. Remove with a slotted spoon, drain on paper towel and reserve. Reduce heat to medium low and add garlic to the pan. Watching carefully that it doesn’t burn, cook garlic until golden brown and crisp. Remove with a slotted spoon, drain on paper towel and reserve. Melt the third tablespoon of ghee in the pan. Once it has melted, whisk in the vinegar all at once (stand back, it could spatter a bit), followed by the birch syrup. Allow to bubble for about one minute, remove from heat and pour over the dandelions greens. Toss in onions and garlic and serve at once. Makes 4 servings.