The earthy bitterness of the dandelion greens contrast well with the bright tang of the vinaigrette. This dish goes especially well with grilled meats.
Roughly chop the dandelion greens, discarding the tough stems.
In a blender, combine vinegar, mustard, anchovy, salt, and pepper. With the blender on high, slowly drizzle 1/3 cup olive oil in until combined. Turn off the blender and set aside.
Heat the remaining 1/2 tablespoon of oil in a saute pan over medium-high heat. Add the greens and saute for 5 to 8 minutes until tender. Pour the vinaigrette over the greens, stir, and sauté for 1 minute more. Remove from heat and serve.