Escarole Salad With Walnuts and Parmesan

By scottnjennie

Ingredients

• 1 cup  walnuts, roughly chopped
• 1 large head escarole, torn into pieces (about 12 cups)
• 1 small red onion, thinly sliced
• 2 ounces Parmesan, shaved (about 1/2 cup)
• 2 tablespoons  red wine vinegar
• 1 tablespoon  Dijon mustard
• kosher salt and black pepper
• 1/3 cup  olive oil

Details

Servings 8
Adapted from realsimple.com

Preparation

Step 1

Heat oven to 375° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.

In a large bowl, combine the escarole, onion, Parmesan, and toasted walnuts.

In a small bowl, whisk together the vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Whisking constantly, gradually add the oil. Toss with the salad.