It's sometimes difficult to cook seasonally in the winter, so I was pleased to find this winter salad.
It's nicely balanced. The saltiness of the soybeens and cheese work well against the bitterness of the escarole.
This is very good basic salad dressing. The type of vinegar you use totally determines the character of it. For example, I really like an assertive local herb vinegar for summery salads. For versatility, you can't go wrong with a standard balsamic.
I eat some variation on this salad nearly every day for as long as tomatoes are in season. I love the crazy variety of tomatoes you can find at farmers markets in the summer. On alot of the hot, humid nights this summer, the version of this with bread was my entire dinner. (A word of warning though - making this with grocery store winter tomatoes will result in intense disappointment - I wouldn't even try it.)