Technically, there is not enough sugar in dandelion to ferment by itself (only traces of nectar), so that's why we're normally using sugar to make a "wine".
Also, practically, a mead is simply a "honey wine".
Heck. If it was me, I'd be creative and call it a "Taraxacum Honey Wine".
*EDIT*: Out of interest, that's the recipe I've (mostly) followed the first time around and It turned out reaalllly good: http://winemaking.jackkeller.net/request180.asp