As the days get longer and the trees begin to blossom, we welcome spring with open arms. To celebrate this season of new beginnings, and all the fresh produce and bright, refreshing flavors it brings, we asked a few chefs for inspiration. Here, they share the recipes that, for them, mark the arrival of the season. Among them you’ll find a simple sauté of dandelion greens from the Mediterranean, a natural detoxifier since antiquity; zesty Southern-style pickled shrimp, easy to make in advance for al fresco gatherings; and a classic preparation of what the Dutch call “white gold,” a true seasonal treasure. Sautéed Dandelion Greens From Amy Riolo Chef, author, TV host, and culinary educator Washington, D.C. Chef’s Notes: Dandelion greens are my all-time favorite early spring vegetable. I grew up eating them a lot since my grandfather used to transform all parts of the dandelion into his recipes—he even used them to make …