Ingredients
2 sheets matzo
1/4 cup extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 bunch dandelion greens (about 1/2 pound total), trimmed and cut into 3-inch pieces
2 tablespoons finely chopped shallot (from 1 large)
2 teaspoons sugar
1 teaspoon Dijon mustard
3 tablespoons red-wine vinegar
1/2 cup golden raisins
Preparation
Preheat oven to 400 degrees. Place matzos on a rimmed baking sheet, brush all over with 1 tablespoon oil, and generously season with salt and pepper. Bake, flipping halfway through, until golden brown around the edges, about 8 minutes. Crumble matzos into small pieces and set aside.
Place dandelion greens in a large bowl. Heat remaining 3 tablespoons oil in a small skillet over medium heat. Add shallot, sugar, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute shallot, stirring occasionally, until caramelized, about 4 minutes. Add mustard and vinegar, whisking to combine, and cook 1 minute. Remove from heat, stir in raisins, and immediately pour over greens. Toss to combine, season with salt and pepper, and toss with matzo crumbles.
