Start by foraging dandelion greens from a pesticide-free area. Ensure you pick young, tender greens and avoid any that appear wilted or damaged.

Rinse them thoroughly under cold water to remove any dirt or debris. Pat dry using a clean kitchen towel or paper towels.

In a large salad bowl, combine the dandelion greens and baby spinach leaves. Toss gently to mix them together.

Add the cherry tomatoes, red onion slices, crumbled feta cheese, and toasted walnuts to the salad bowl.

These ingredients will add colour, texture, and a variety of flavours to the salad.

Prepare the honey-mustard dressing by combining the Dijon mustard, raw honey, apple cider vinegar, and extra-virgin olive oil in a small mixing bowl.

Whisk together until well combined. Season with salt and pepper to taste.

Drizzle the honey-mustard dressing over the salad and toss gently to coat all the ingredients with the dressing.

Be sure not to overdress the salad, as dandelion greens have a delicate flavour that can be easily overwhelmed.

Allow the salad to sit for a few minutes to let the flavours meld together.

This will also help to slightly wilt the dandelion greens, reducing their bitterness.

Once the flavours have melded, divide the salad among four plates or bowls. Garnish with an extra sprinkle of crumbled feta cheese and toasted walnuts.

Serve immediately and enjoy this wild dandelion salad as a light lunch or as a side dish to accompany your favourite main course.