Escarole and Sunchoke Salad

By LeeBoruchow

Ingredients

• 1 head escarole, chopped
• 3 small sunchokes, peeled and sliced thin
• 3 tbsp sliced almonds, toasted
• salt & pepper, to taste
• 2 tsp lemon juice
• 2 tbsp extra virgin olive oil
• pecorino toscano, shaved

Preparation

Step 1

combine first 6 ingredients in a bowl and toss. Top with shaved cheese.