-Heat ¼ cup olive oil in a 10-inch heavy skillet over moderate heat until hot but not smoking.
-Then add 3 cloves fresh garlic thinly sliced lengthwise and 1/3 cup sliced almonds, stirring frequently, until golden, about 2 minutes.
-Add½ cup golden raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute.
-Remove from heat and add 2 TBS Sherry vinegar, ½ tsp sugar, 1/4 tsp salt, and 1/4 tsp black pepper, stirring until combined.
-Cut 1 bunch of dandelion greens into 1 inch pieces and place in a salad bowl.
-Pour hot dressing over top, tossing with tongs to coat.