Rinse and dry the dandelion greens thoroughly. Remove any tough stems and tear larger leaves into bite-sized pieces.
Place the cleaned greens in a large salad bowl and allow them to rest at room temperature for about 15 minutes.
In a small bowl, whisk together the olive oil, lemon juice, honey (if using), salt, and pepper until well combined.
Toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned, shaking occasionally. Set aside to cool slightly.
Drizzle the dressing over the dandelion greens and toss gently to coat all leaves evenly.
Add the sliced shallot (if using) and dried cranberries (if using), then toss again to distribute.
Sprinkle the toasted walnuts and shaved Parmesan over the dressed greens.
Gently toss one final time, just enough to distribute the toppings without bruising the greens.
Taste and adjust seasonings if needed, then serve immediately.
