| garlic | 1 clove |
| Balsamic or wine vinegar | 2 T |
| olive oil | 4 T |
| Marsala | 1 T |
| salt | to taste |
| white pepper | to taste |
Press the garlic in the bottom of a small clean bowl then discard it. Add the remaining ingredients and whisk until emulsified. Use this dressing with approximately 2 cups finely chopped dandelion or chicory greens.
Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 4–3.
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