Escarole Salad with Apples and Pecans

By beltranm

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon white-wine vinegar
• 2 teaspoons Dijon mustard
• Coarse salt and ground pepper
• 1 head escarole (1 pound) cored, trimmed, and torn into bite-size pieces
• 1 apple halved, cored, and thinly sliced
• 1/2 cup pecans toasted

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

1.In a large bowl, whisk together oil, vinegar, and Dijon; season with salt and pepper. Add escarole, apple, and pecans. Toss and serve immediately.