The dandelion green may be one you have never tried before. It is used in the culinary world in both the raw and cooked form. The name, dandelion, comes from the French ‘dent de lion’, meaning ‘lion's tooth’, a reference to the jagged-edged leaves of this noteworthy weed that grows both wild and cultivated. The bright green leaves have a slightly bitter, tangy flavor that adds an interesting layer of flavor to salads. Gorgonzola cheese and red wine vinegar go perfectly with this salad because the vinegar balances out the bitterness of the greens, and the gorgonzola adds a creamy texture to the crisp leaves.