ESCAROLE AND WALNUT SALAD

By ajiann

Earthy walnuts and a sweet-and-sour sherry vinaigrette are the perfect complement to this slightly bitter winter green.

Ingredients

• 2 tablespoons Sherry Vinegar
• 2 teaspoons Dijon mustard
• 2 shallots, finely chopped
• 1/4 cup pIus 2 tablespoons extra-virgin olive oil
• 5 cups sliced escarole
• 1/3 cup toasted walnuts, coarsely chopped
• Coarse salt and freshly ground pepper

Preparation

Step 1

Stir together vinegar, mustard, and shallots in a small bowl.

Gradually whisk in oil.

Toss escarole with vinaigrette, and sprinkle with walnuts.

Season with salt and pepper.