The Dandelion honey is produced in the early part of spring. The dandelions frequently time their flowering to the budding of the vine, an indicator, if you will, of the turning of the season. We may think of the dandelion as a humble, ubiquitous weed but, in actuality, it is an important early spring source of nourishment for a hungry honey bee population that has used up its stores of honey in the hive over the winter. As well, the dandelion produces a nectar that results in a rich, often thickly dense honey that has an earthy nose, a not-too-sweet but long-lingering presence on the palate. Certainly, it stands well alone spread on warm toast and we have used its alluring character to drizzle over fresh-from-the-oven pizza that has some fresh goat cheese and our semi-dried cherry tomatoes in Armato oil as prominent features.