For the dressing:

1 shallot, minced
1⁄4 cup plus 3 tablespoons canola oil
2 tablespoons sherry vinegar
1 tablespoon minced fresh thyme
1⁄4 teaspoon salt, or to taste
1⁄4 teaspoon freshly ground pepper, or to taste

For the salad:

2 small heads Boston or Bibb lettuce, leaves separated 1 bunch dandelion greens
2 ribs celery, thinly sliced
3 ounces gorgonzola cheese, crumbled

Garnish: thyme sprigs, chives

To prepare the dressing, combine all ingredients in a jar. Cover tightly and shake to blend.

To prepare the salads, arrange the lettuce leaves and dandelion greens on serving plates.

Place the celery and cheese on the leaves, dividing evenly. Drizzle with half of the dressing.

Garnish with thyme sprigs and chives. Pass remaining dressing for drizzling, if desired.

Serves 4